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Farfalle with Roasted Tomato & Almond Pesto

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 20 min
  • 20 min
  • $
Gatheredtable
adapted fromEating Well

Ingredients

  • 1/2 cup almonds
  • 2 14-ounce canned fire-roasted tomatoes, drained
  • 1/2 cup lightly packed fresh basil leaves
  • 1 tablespoon red-wine vinegar
  • 1/4 teaspoon crushed red pepper, or to taste
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup parmesan cheese
  • 1/4 teaspoon sea salt
  • 1 pound farfalle pasta

Directions

Prep: 1. Boil water for pasta. 2. Grate cheese. Make: 1. Cook pasta according to package instructions, once done drain and return to pot. 2. Meanwhile, toast almonds in a large dry skillet over medium-high heat, stirring frequently, 3 to 5 minutes. Allow them to cool slightly. 3. Transfer the almonds to a food processor and process until finely ground. Add tomatoes, basil, vinegar and crushed red pepper. 4. As the processor is running, drizzle in oil in a steady stream. 5. Stir in Parmesan and salt by hand. 6. Toss pasta with pesto and serve.

Notes

Fresh Tomato Variation: You can also make this pesto with fresh tomatoes. Start with 3 pounds fresh plum/roma tomatoes, cut into quarters and divide them between 2 large baking sheets. Roast at 400° for 30 minutes. Use the roasted tomatoes in place of the diced tomatoes in Step 2.

Goes great with these recipes

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