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Pasta with Tomato Almond Pesto




Source of Recipe


Karla


Recipe Introduction


Cooks Illustrated


List of Ingredients




1/4 cup slivered almonds
2 1/2 cups cherry or grape tomatoes (about)
1/2 cup packed fresh basil leaves
1 medium garlic clove, minced (about 1 teaspoon)
1/2 tsp/1 small pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced
4 tsp Sea salt, plus more to taste
Pinch red pepper flakes (optional)
1/3 cup extra-virgin olive oil
1 pound GF pasta, preferably linguine or spaghetti
1/2 cup CF Parmesan cheese, grated, plus extra for serving


Recipe



Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 min. Cool almonds to room temp. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 tsp salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 sec.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tbsp salt and cook until al dente. Reserve � cup cooking water; drain pasta and transfer back to cooking pot. Add pesto and � cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing Parmesan separately.