Spaghetti with Sun-Dried Tomato and Almond Pesto
Description
Change up pasta night at your house with this flavorful, quick and simple to make pasta dish. It's so much better than store bought pesto.
Ingredients
1/2 c. drained oil-packed sun-dried tomatoes (3 oz.)
1/3 c. salted roasted almonds
1 large garlic clove, sliced or minced
1/2 c. extra-virgin olive oil, divided, plus more for drizzling
salt and freshly ground pepper, to taste
12 oz. spaghetti
1/2 c. reserved cooking water
1/2 c. fresh bread crumbs, for serving
2 T. chopped fresh parsley, for serving
Directions
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In a food processor, pulse tomatoes, almonds and garlic; add 1/4 c. oil; puree; season with salt and pepper.
In a skillet, toast bread crumbs in 2 T. oil, stirring, until golden; transfer to a plate; season with salt and pepper.
In a large pot of well salted boiling water, cook spaghetti until al dente; drain, reserving 1/2 c. cooking water.
In the now empty pot, toss spaghetti with pesto, reserved cooking water and remaining 2 T. oil until sauce clings to the pasta.
Serve pasta sprinkled with the bread crumbs and parsley and drizzled with olive oil.
4 servings.