Pasta with Almond Roasted Red Pepper Pesto
Here’s another quick and easy pasta dish for a busy weeknight meal. The sauce is made faster than the pasta cooks. Best of all, you can use all pantry/staple ingredients for this dish.
Prep Time: 10 minutes (while pasta cooks)
Cook Time: 20 minutes
1 lb. short cut pasta
6 garlic cloves, peeled and coarsely chopped
3 large roasted red peppers with juice (either freshly made or jarred)
¾ cups almond pieces, toasted
1 teaspoon dried basil, or 1 tablespoon fresh
¼ cup good quality extra virgin olive oil, divided
½+ cup Parmigiano-Reggiano, freshly grated
Sea salt and pepper, to taste
Put a large pot of water on to boil. Add a small handful of salt when the water comes to a boil and put the pasta in the water. Cook the pasta according to the package direction.
While the water is coming up to a boil prep the almond roasted red pepper pesto.
Place the almond pieces in a dry skillet over medium heat to toast.
Place 3 large roasted red peppers, the 6 chopped garlic cloves, ¾ cup toasted almond pieces, ½ cup Parmigiano-Reggiano cheese, 1 teaspoon dried basil, ¾ teaspoon sea salt, and ¼ cup of olive oil in a food processor or blender and blend until it is somewhat smooth. Add some more olive oil if more liquid is needed. It should be a thick sauce. Taste for seasoning. It should be a little bit too salty, since you will be adding it to the pasta, which will need some seasoning.
When the pasta is cooked, drain the water, reserving some to add to the sauce if necessary.
Add the cooked pasta to a serving dish. Pour the almond roasted red pepper pesto over the pasta and stir to combine.
Serve the pasta with freshly grated Parmigiano-Reggiano cheese on top!