Sun-dried Tomato Almond Pesto Linguine
Barry Parsons of Rock Recipes recommends this week's recipe as a quick, easy work-day meal. He said shrimp or grilled chicken can be added, but it's also good on its own as a vegetarian meal.
Yields about 2 1/2 cups pesto, enough to make pasta for six
1/2 cup whole unroasted almonds
2 cups oil-packed sun-dried tomatoes, drained
2 cloves garlic
3/4 cup olive oil, or the oil that the tomatoes were packed in
1 tsp crushed chili paste, more or less to taste
1 tsp freshly ground black pepper
4 tbsp fresh chopped chives (or other herb of your choice)
1/2 lemon, juiced
1/2 cup freshly-grated Parmesan cheese
Toast the almonds for about 10 minutes in a 350 F oven, tossing them once during that time.
Grind almonds in a food processor or blender, until they are the consistency of a coarse cornmeal. Set aside.
Add all the other ingredients to a blender or food processor and process until almost smooth. Quickly pulse in the ground, toasted almonds.
Toss with fresh cooked linguine and some halved grape tomatoes, if desired.
Baby spinach also makes a nice addition when tossing together the pesto and pasta.