Pasta with Sun Dried Tomato and Almond Pesto

Name: Pasta with Sun Dried Tomato and Almond Pesto
Prep time: 10 min
Cook time: 15 min
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

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Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4

dinner healthy italian

Pasta with Sun Dried Tomato and Almond Pesto

Ingredients

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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 pepper1/2 cup fresh bread crumbs12 ounces spaghetti (I used whole grain)1/3 cup chopped parsley plus more for garnish

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Instructions

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Step 1

In a food processor, pulse the tomatoes, almonds, and garlic. Add 1/4 cup of the oil and puree. Season with salt and pepper.

Step 2

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.

Step 3

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.