Pasta with Sun-Dried Tomato and Roasted Almond Pesto

A lively combination of Sun Dried Tomato with a Roasted Almond Pesto served on spaghetti noodles.

Course Main Course, Pasta, Potatoes, Rice & Grains, Side Dish, spaghetti

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 690kcal

Author Barb

Ingredients

½ cup drained oil-packed sun-dried tomatoes 3 ounces
⅓ cup salted roasted almonds
1 large garlic clove sliced
½ cup extra-virgin olive oil plus more for drizzling
Salt and freshly ground pepper
½ cup panko bread crumbs
12 ounces spaghetti
2 Tbsp fresh parsley chopped

For Garnish

Parmesan Cheese
Basil chopped
Lemon wedges

Instructions

Pulse the tomatoes, almonds, and garlic in a food processor or blender. Add 1/4 cup of the oil and puree. Season with salt and pepper.
In a skillet, toast the panko bread crumbs in 2 tablespoons of the oil, stirring, until golden. Transfer the crumbs to a plate; season with salt and pepper.
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, chopped basil, and top with a sprinkling of Parmesan cheese.
Garnish if desired with lemon wedges, I like a hint of fresh lemon juice squeezed on top.

Notes

Double or triple batch the pesto and store it in a jar in the fridge for super quick meals. Also a great homemade gift for a neighbor, friend, or family.

Nutrition