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4.7 from 21 votes

Pasta with Sun Dried Tomato and Almond Pesto

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. 

Prep Time
10 mins
Cook Time
10 mins
Servings: 4 servings
Course: Main Course
Cuisine: American

Ingredients

  • 1/2 cup drained oil-packed sun-dried tomatoes (I reserved and used the oil, it's got good flavor)
  • 1/3 cup salted roasted almonds I used Marcona almonds, skin on
  • 1 large garlic clove sliced
  • 1/2 cup extra-virgin olive oil plus more for drizzling
  • Salt and freshly ground pepper
  • 1/2 cup fresh bread crumbs
  • 12 ounces Spaghetti I used whole grain
  • 1/3 cup chopped parsley plus more for garnish

Instructions

    Cup of Yum
  1. In a food processor, pulse the tomatoes, almonds, and garlic. Add 1/4 cup of the oil and puree. Season with salt and pepper.
  2. 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.
  3. 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.