Spaghetti with Sun-Dried-Tomato-Almond Pesto
#Spaghetti #with #Sun-#Dried-#Tomato-#Almond #Pesto
Ingredients
½ cup depleted oil-stuffed sun-dried tomatoes (3 ounces)
⅓ cup salted broiled almonds
1 huge garlic clove
½ cup extra-virgin olive oil
Salt and newly ground pepper
½ cup new bread pieces
12 ounces spaghetti
2 tablespoons hacked parsley
HOW TO PREPARE
In a food processor, beat the tomatoes, almonds and garlic. Add 1/4 cup of the oil and puree. Season with salt and pepper.
In a skillet, toast the bread pieces in 2 tablespoons of the oil, mixing, until brilliant. Move the pieces to a plate; season with salt and pepper.
In a huge pot of bubbling salted water, cook the pasta until still somewhat firm. Channel, saving 1/2 cup of the cooking fluid. In the pot, throw the pasta with the pesto, saved cooking water and staying 2 tablespoons of oil until the sauce sticks to the pasta. Move the pasta to bowls, sprinkle with the bread morsels and parsley and shower with olive oil. Serve.