Spaghetti with Sun-Dried-Tomato-Almond Pesto

 Spaghetti with Sun-Dried-Tomato-Almond Pesto

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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


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.

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