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.
Servings: 4 servings
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
- 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.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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