Roasted Tomato and Almond Pesto Pasta

A quick and simple recipe.

There isn’t much to say as a build-up to this recipe, other than, it is good.  The roasted tomatoes and nuts make a subtle combination, not too strong but definitely present.  If you like a more spicy dish, you could add some hot peppers, to the mix.

I do have difficulty toasting nuts.  I stand there, pushing them around and nothing happens so I go to the sink and wash a few dishes to suddenly smell a beautiful fragrance.  The nuts fooled me again and some are too brown but they are good.  Watch those almonds.

Roasted Tomato and Almond Pesto Pasta – Ellie Krieger adapted

From EatingWell.com

Ingredients:

Photo credit: Ed Bierman)

• 3/4 cup blanched  almonds
• 1 /4 bottle roasted tomatoes
• 3/4 cup lightly packed fresh parsley
  
• 1 tablespoon rice vinegar (garlic flavored)
  
•  1/4 teaspoon crushed red pepper
• 3/4 cup  olive oil
• 3/4 cup freshly grated Parmesan cheese

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Method:

Toast almonds in a large dry skillet over medium-high heat, stirring frequently, until golden and fragrant, 3 to 5 minutes. Allow them to cool slightly.

Transfer the almonds to a food processor and process until finely ground. Add tomatoes, basil, vinegar, and crushed red pepper. As the processor is running, drizzle in oil in a steady stream, about 30 seconds. Stir in Parmesan and salt.

This is linked to Allergy Free Wednesday