Giada De Laurentiis’ Summer Pesto Pasta Copycat Recipe

Giada De Laurentiis’ Summer Pesto Pasta is a vibrant, fresh pasta dish perfect for warm weather. Made with toasted almonds, fresh basil, and ripe tomatoes, it’s tossed with short pasta and Pecorino cheese for a light yet flavorful meal that celebrates summer produce.

Why Everyone Will Love This Recipe

This dish balances nutty, herby, and tangy flavors in a creamy pesto without cream. The toasted almonds add texture, while the Pecorino brings savory depth. It’s simple, fresh, and can be served warm or at room temperature—perfect for summer lunches or dinner parties.

What Is the Dish?

A tomato-based pesto tossed with short pasta. Unlike traditional green pesto, this summer version uses ripe tomatoes for a tangy base, blended with basil, almonds, garlic, and olive oil. It’s light, aromatic, and easy to prepare.

Cooking Tips

• Toast almonds lightly to enhance their nutty flavor.
• Drain tomatoes thoroughly if using canned to avoid a watery sauce.
• Pulse ingredients in a food processor gradually, adding olive oil slowly for a smooth emulsion.
• Stir in freshly grated Pecorino or Parmigiano cheese after emulsifying for creamy flavor.
• Reserve a splash of pasta water to loosen the sauce if needed.

Frequently Asked Questions

Can I Use Cherry Tomatoes Instead of Corbara Tomatoes?

Yes, fresh cherry tomatoes work beautifully; blister them slightly for extra flavor.

Can I Make This Ahead of Time?

Yes, the pesto can be made in advance and refrigerated for up to 2 days. Add freshly cooked pasta before serving.

Can I Use Pine Nuts Instead of Almonds?

Yes, pine nuts are traditional and give a slightly creamier texture.

Can This Dish Be Served Cold?

Absolutely. It works as a refreshing pasta salad for picnics or summer meals.

Is There a Substitute for Pecorino Cheese?

Parmigiano-Reggiano or a vegan hard cheese alternative works if needed.

Ingredients

• ½ cup toasted slivered almonds
• 1 clove garlic, peeled and smashed
• 1 cup packed fresh basil leaves
• 2 cans Corbara tomatoes, drained (or 1 pint fresh cherry tomatoes)
• 1 tsp kosher salt
• ½ tsp red pepper flakes
• ½ cup extra-virgin olive oil
• ¾ cup freshly grated Pecorino or Parmigiano cheese
• 1 box short pasta (such as caserecce or rigatoni)

How to Make Giada de Laurentiis' Summer Pesto Pasta

1. In a food processor, pulse toasted almonds and smashed garlic until finely chopped.
2. Add basil, drained tomatoes, kosher salt, and red pepper flakes. Pulse until combined.
3. With the processor running, pour in olive oil in a slow, steady stream until the mixture is smooth.
4. Transfer to a bowl and stir in freshly grated Pecorino or Parmigiano cheese.
5. Boil pasta in salted water until al dente, about 8–10 minutes. Drain.
6. Toss hot pasta with the tomato pesto. Top with extra cheese, fresh basil leaves, and a drizzle of olive oil if desired. Serve immediately.