Pasta with Sun Dried Tomato and Almond Pesto
User Reviews
4.7
14 reviews
Excellent
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Prep Time
10 mins
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Cook Time
15 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Pasta with Sun Dried Tomato and Almond Pesto
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I have a soft spot in my heart for 30 minute meals like this Pasta with Sun Dried Tomato and Almond Pesto that come together from the pantry without a trip to the store.
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Ingredients
- 1/2 sun-dried tomato oil-packed, drained; oil reserved for use
- 1/3 cup almond I used Marcona almonds, skin on, salted, roasted
- 1 garlic sliced, large clove
- 1/2 cup extra-virgin olive oil plus more for drizzling
- salt freshly ground
- black pepper freshly ground
- 1/2 cup fresh bread crumbs
- 12 ounces spaghetti I used whole grain
- 1/3 cup parsley chopped plus more for garnish
Instructions
- In a food processor, pulse the tomatoes, almonds, and garlic. Add 1/4 cup of the oil and puree. Season with salt and pepper.
- In a skillet, toast the bread crumbs in 2 tablespoons of the oil, stirring, until golden. Transfer the crumbs to a plate; season with salt and pepper.
- Cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking liquid. In the pot, toss the pasta with the pesto, parsley, some of the reserved cooking water and remaining 2 tablespoons of oil until the sauce clings to the pasta. Transfer the pasta to bowls, sprinkle with the bread crumbs, a little more parsley and drizzle with olive oil.
Notes
- You can make a double or triple batch of the pesto and store it in a jar in the fridge for super quick meals.
Genuine Reviews
User Reviews
Overall Rating
4.7
14 reviews
Excellent
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