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.



Ingredients:
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.

3 comments:

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

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

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  3. Great combination for pasta....thanks for sharing:)
    http://mywanderingspoon.wordpress.com/2011/09/08/fresh-baby-carrot-cream-soup-and-happy-start-of-the-new-school-year/

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