Spaghetti With Sun-Dried-Tomato-Almond Pesto Recipe

Cooking Directions

• STEP 1.Cook the spaghetti according to package instructions until al dente.
• STEP 2.In a food processor, combine the sun-dried tomatoes, almonds, garlic, basil, and Parmesan cheese. Pulse until finely chopped.
• STEP 3.With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined.
• STEP 4.Once the spaghetti is cooked, drain it and return it to the pot. Add the sun-dried tomato pesto and toss to coat the pasta evenly.
• STEP 5.Serve the spaghetti with a sprinkle of extra Parmesan cheese and a side of garlic bread.

Cooking Tips

• To enhance the flavor of the almonds, toast them in a dry skillet over medium heat until golden brown before using them in the pesto.
• If the pesto is too thick, you can thin it out with a little bit of pasta cooking water.
• Leftover pesto can be stored in an airtight container in the refrigerator for up to 5 days.

Storage and Serving

• Leftover spaghetti can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the spaghetti in a microwave or on the stovetop until heated through.
• Serve the spaghetti with a fresh sprinkle of Parmesan cheese and a side of garlic bread.