Friday, September 2, 2011

Spaghetti with Sun-Dried-Tomato-Almond Pesto

Who doesn't love a quick and simple pasta dish? I also like to take the concept of "pesto" and then using it for all kinds of ingredient combinations. When I saw this recipe in Food & Wine, I knew I had to try it out. Next time, I would use a short pasta for this dish because I couldn't get the pesto smooth enough to coat long pasta. I wanted to lower the calories and used less oil, so that might be the reason. But the flavor was great! And the bread crumbs give a nice crunch to the dish.

3 oz sun-dried tomatoes
1/3 cup slivered almonds
1 garlic clove
olive oil
salt and black pepper
1/2 cup bread crumbs
12 oz tagliatelle
2 tbsp chopped fresh parsley

Cook the pasta as per instructions. Drain, reserving 1/2 cup of cooking liquid. In a food processor, pulse the tomatoes, almonds, and garlic. Add 3-4 tbsp oil and puree. Season to taste with salt and pepper. Heat 1-2 tbsp oil over low-medium heat. Add the bread crumbs and roast, stirring, until golden. Transfer the crumbs to a plate and season with salt and pepper. Toss the pasta with the pesto, parsley and reserved cooking liquid (if desired). Serve the pasta sprinkled with bread crumbs.


  1. tagliatelle and almonds...might just have to give this a go!

  2. Really interesting pesto! But sounds like a yummy thing.

  3. Great combination for pasta....thanks for sharing:)