20 Minute Tomato Pesto Pasta
Description
This is the perfect meal to serve on Meatless Mondays or just on a busy weeknight when time is so precious. You'll be surprised as the amazing sauce. It can also be served as a side dish. Serve it with a salad and garlic bread, if desired.
Ingredients
1/4 c. slivered almonds, toasted for extra flavor*
10 - 12 oz. cherry or grape tomatoes (about 2 - 3 c.)**
1/2 c. packed fresh basil leaves
1 medium garlic clove, chopped
1/2 t. red wine vinegar
pinch of red pepper flakes
3/4 t. kosher salt
1/3 c. extra-virgin olive oil
1 lb. linguine or spaghetti pasta
1/2 c. freshly grated Parmesan cheese, plus more for serving, if desired
fresh basil, for garnish
Directions
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In a large pot of well salted boiling water, cook pasta according to package directions.
While pasta is boiling, toast the almonds in a non-stick skillet over medium heat, stirring constantly, until lightly golden and fragrant, 1-2 minutes.
In a food processor, combine toasted almonds, tomatoes, 1/2 c. basil, garlic, red wine vinegar, red pepper flakes and salt; process for 1 minute. Scrape down the sides of the bowl; process until mixture is mostly smooth with small bits of almonds. With the food processor still running, slowly pour in the olive oil; mix for 20-30 seconds; set aside.
Drain pasta; return to the pot; pour on the pesto sauce; add Parmesan cheese; toss.
Serve immediately with extra Parmesan cheese and garnished with fresh basil, if desired.
4-6 servings.
Tips:
*Don't skip toasting the almonds. It adds a delicious depth of flavor that you won't want to miss.
*Pine nuts could be substituted for the slivered almonds.
** If you are worried because tomatoes are not in season and so the taste would not be good, you could first roast the tomatoes at 400 degrees for 45 minutes, hoping to add a little more flavor.