Pasta with Tomato and Almond Pesto
Ingredients
1⁄4 cup slivered almonds
12 ounces cherry or grape tomatoes
1⁄2 cup fresh basil leaves
1 clove garlic
1⁄2 teaspoon red wine vinegar
1⁄4 teaspoon red pepper flakes
Table salt
1⁄3 cup olive oil
1 pound pasta (linguine or spaghetti)
1 cup Parmesan cheese, grated or shredded
Instructions
1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.
2. Process cooled almonds, tomatoes, basil, garlic, vinegar, red pepper flakes, and 1 teaspoon salt in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. While processor is running, slowly drizzle in oil.
3. Meanwhile, bring large pot of water to boil. Add pasta and 1 tablespoon salt and cook until al dente. Reserve 1⁄2 cup cooking water; drain pasta and transfer back to cooking pot.
4. Add pesto and 1⁄2 cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing extra Parmesan at the table.
Comments
This recipe, from the 2009 Cook’s Illustrated Annual, caught my eye because I’m always interested in experimenting with pesto. In some ways, the dish reminded me of Pasta Caprese because of the tomatoes and basil, but the other flavors helped to differentiate this dish from that one. (Of course, it did make me long for summer tomatoes.) After surviving the first bite, Lance polished off two helpings, so I’d say it gets his vote as well! I will turn to this recipe in the future when I’m looking for lightly sauced, and extremely flavorful, pasta. And I’m sure you could use pretty much any pasta shape you wanted to use.
Cook’s Illustrated 2009