Recipe: Pasta with almond pesto
Pasta with aromatic herbs
July 29, 2008
I grew garlic for the first time this year, but I only got single-clove plants.
They're small, but taste really good.
 In the picture you can see one of these cloves, with thai basil and rosemary, all used in this pasta recipe.
Pasta with almond pesto
Ingredients
Serves six:
250g peeled almonds
2 sprig of thai basil (or other basil variety)
1 sprig of rosemary
2 clove garlic
10 sun-dried tomatoes in oil
100g grated parmesan
4 tbsp. Olive oil
500g pasta pennette rigate
 Directions
Grind the almonds finely with the basil, rosemary, sun-dried tomatoes and garlic. Add the olive oil, grated parmesan and mix well.
Cook pennette rigate in a large pot of boiling salted water, drain them well and season with the almond pesto.
Tip #1: how to skin the almonds.
Pour boiling water over the almonds in a pot and set it aside for five minutes. Drain off the water and slip the skins off by squeezing the almonds.
 Tip #2: what you can do with leftovers.
Drop half pasta in a baking pan, cover with firm cheese of your choice, sliced, then drop the remaining pasta.
Sprinkle with grated parmesan and breadcrumbs.
Bake until golden brown.
 Pesto ideas: recipes with classic pesto alla genovese, tips and ideas for pesto with other aromatic herbs.
I am entering this in Presto Pasta Nights, an event hosted this week by its founder, Ruth of Once Upon A Feast.
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