Spaghetti with Sun-Dried-Tomato-Almond Pesto

Rating: 5 stars
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This Mediterranean dish from Marcie Turney is quick, simple and utterly delicious. More Terrific Pasta Recipes

By Marcie Turney
September 2011

Gallery

Credit: © John Kernick

Recipe Summary

total:
45 mins
Yield:
4
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Ingredients

Directions

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

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  • 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.

  • In 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.

Suggested Pairing

Fresh Sicilian white.

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