Wednesday, August 12, 2015

Pasta with Tomato and Almond Pesto


1/4 cup slivered almonds (roasted)
1 can of petite diced tomatoes (14.5 ounces and drained) or 12 ounces cherry tomatoes (about 2 1/2 cups)
1/4 cup dry basil leaves or 1/2 cup packed fresh basil
1 medium garlic clove , minced (about 1 teaspoon)
1 teaspoon salt
1/3 cup olive oil
1 pound pasta , preferably angle hair or spaghetti
Parmesan cheese (optional)

Toast almonds in toaster over or in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.

In food processor, mix cooled almonds, tomatoes, basil, garlic, salt, and oil until smooth, about 30 seconds. 

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and cook until al dente. Drain pasta and transfer back to cooking pot.

Add pesto and ½ cup Parmesan to cooked pasta, so that pesto coats pasta. Serves 4-6 people.