1/2cup drained oil-packed sun-dried tomatoes (I reserved and used the oil, it's got good flavor)
1/3cupsalted roasted almondsI used Marcona almonds, skin on
1large garlic clovesliced
1/2cupextra-virgin olive oilplus more for drizzling
Salt and freshly ground pepper
1/2cupfresh bread crumbs
12ouncesspaghettiI used whole grain
1/3cupchopped parsley plus more for garnish
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.
You can make a double or triple batch of the pesto and store it in a jar in the fridge for super quick meals.
https://theviewfromgreatisland.com/pasta-with-sun-dried-tomato-and-almond-pesto/ March 17, 2020