6.21.2011

Linguine with Tomato Almond Pesto

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Ok, this recipe needs to be made immediately. No dinner plans? Make this. You will not regret it.

While Husband was working and I was sitting on my ass cleaning up the apartment, I had the idea to make this delicious-looking Tomato Almond Pesto that I saw on Smitten a few weeks ago. I figured Husband would be happy to see an actual meal on the table when he got home (I still think he's a little bitter that I don't have to work during the summer), so I went ahead and made it. Then the sweetest thing happened--he came home, saw the pesto, and said, "You must've read my mind! I was just thinking about this recipe today and thought I'd tell you about it!" Ka-ching, I'm awesome.

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Speaking of awesome, this pasta is awesome. It has a ton of flavor, uses a lot of fresh ingredients, and has a great crunchy texture from the almonds. I think it might be my new favorite pasta recipe! I was also able to use some of the basil off my basil plant, which is good because I'm sure that little sucker will be dead in a few short weeks. I have a black thumb, I'm pretty sure.

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On a much more serious note, Husband and I are headed to Lincoln, Nebraska tomorrow for my dear Grandma's funeral. She passed away on Saturday from Alzheimer's; we are so sad to see her go. Grandma, you were the best. Lots of love.

Grandma

Linguine with Tomato Almond Pesto
from Smitten Kitchen

3/4 cup slivered almonds
1 large handful fresh basil leaves
1-2 garlic cloves
6 ripe plum tomatoes, quartered (whole canned tomatoes will work in a pinch)
1/2 cup grated Pecorino or Parmesan
1/4 to 1/3 cup olive oil
1 pound linguine

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Heat a small glug of olive oil in a skillet and saute almonds until toasted. Once cool, pulse in a food processor or blender until they are in coarse pieces (only a few pulses should do the trick). Take them out of the processor and set aside.

Add basil, garlic, and a little sea salt to the processor and pulse a few more times. Put almonds, tomatoes, cheese, and olive oil into the processor and pulse just enough for the tomatoes to puree. You want the almonds, basil and garlic to all be about the same size; it should look like a chunky pesto. Season with ground black pepper.

Cook pasta and save about one cup of the pasta water. When al dente, drain pasta and mix immediately with the pesto. Add pasta water if needed.

Serve lukewarm or at room temperature and eat slowly!

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2 comments:

Nicole said...

One word: YUM. Making that pronto...

BoersMama said...

this looks AMAZING

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