Spaghetti with Sun-Dried-Tomato-Almond Pesto

Published: Aug 30, 2011

Yields:

Total Time:

45 mins

This Mediterranean dish from Marcie Turney is quick, simple, and utterly delicious.

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Directions

1. Step 1In a food processor, pulse the tomatoes, almonds, and garlic. Add 1/4 cup of the oil and puree. Season with salt and pepper.
2. Step 2In 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. Step 3In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking liquid. In the pot, toss the pasta with the pesto, 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 and parsley, and drizzle with olive oil. Serve.
  
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