Spaghetti with Sun-Dried-Tomato-Almond Pesto

Name: Spaghetti with Sun-Dried-Tomato-Almond Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 45
Cuisine: Global
Ingredients: 79 milliliters salted roasted almonds; 118 milliliters fresh bread crumbs; 1 large garlic clove; 85 grams 1/2 cup drained oil-packed sun-dried tomatoes; 118 milliliters extra-virgin olive oil; 2 Tbsps chopped parsley; 45 servings Salt and freshly ground pepper; 340 grams spaghetti

You can never have too many side dish recipes, so give Spaghetti with Sun-Dried-Tomato-Almond Pesto a try. This recipe serves 45. Watching your figure? This dairy free recipe has 64 calories, 1g of protein, and 3g of fat per serving. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up salt and pepper, oil-packed sun-dried tomatoes, garlic clove, and a few other things to make it today.

Instructions

In a food processor, pulse the tomatoes, almonds and garlic.

Ingredients you will need

Tomato

Almonds

Garlic

Equipment you will use

Food Processor

Add 1/4 cup of the oil and puree. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cooking Oil

In a skillet, toast the bread crumbs in 2 tablespoons of the oil, stirring, until golden.

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Breadcrumbs

Toast

Cooking Oil

Equipment you will use

Frying Pan

Transfer the crumbs to a plate; season with salt and pepper.

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Salt And Pepper

In a large pot of boiling salted water, cook the pasta until al dente.

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Pasta

Water

Equipment you will use

Pot

Drain, reserving 1/2 cup of the cooking liquid. In the pot, toss the pasta with the pesto, reserved cooking water and remaining 2 tablespoons of oil until the sauce clings to the pasta.

Ingredients you will need

Pasta

Pesto