TOMATO & ALMOND PESTO SPAGHETTI

September 10, 2014

I had pretty much fully converted to gluten free pasta. I didn’t really notice a difference. Other people eating my food didn’t really notice a difference. The price was comparable, so with the possibility I was being healthier, I went for it.

Then we dinnered at a friend’s house and they served this dish with angel hair pasta and Handel’s Messiah started playing in my mind. What is it about angel hair that is just so much tastier than regular spaghetti? At my grocery store, if you’re going GF, they only have normal old spaghetti. And comparatively, I’m just like “who are these big, fat doofuses trying to be in my italian dish?” Perhaps needless to say I used angel hair for this out of this world tomato pesto dish that said friends (hi Carolyn and Joanna) made said night when said Handel’s Messiah played. Eat it! Eat it all!

TOMATO & ALMOND PESTO SPAGHETTI from Rachel Schultz

TOMATO & ALMOND PESTO SPAGHETTI
Serves 3-4

1 pint cherry tomatoes
1 cup almonds
3 cloves garlic
3/4 cup olive oil
1/4 cup pasta water
1 pound spaghetti, cooked al dente
1 pound bacon, cooked and crumbled
Parmesan
Salt & pepper

Pulse tomatoes and almonds in a food processor until coarsely chopped. Remove 1/3 of ingredients and set aside. Add olive oil, garlic, and salt & pepper and continuing pulsing until a smooth pesto forms. Drizzle cooked and strained spaghetti with additional olive oil and season with salt & pepper. Add tomato pesto, reserved tomato and almond, and bacon to spaghetti, tossing well. Add pasta water as needed to loosen sauce. Top with parmesan.

TOMATO & ALMOND PESTO SPAGHETTI from Rachel Schultz TOMATO & ALMOND PESTO SPAGHETTI from Rachel Schultz

TOMATO & ALMOND PESTO SPAGHETTI
 
Author:
Serves: 3-4
Ingredients
  • 1 pint cherry tomatoes
  • 1 cup almonds
  • 3 cloves garlic
  • ¾ cup olive oil
  • ¼ cup pasta water
  • 1 pound spaghetti, cooked al dente
  • 1 pound bacon, cooked and crumbled
  • Parmesan
  • Salt & pepper
Instructions
  1. Pulse tomatoes and almonds in a food processor until coarsely chopped. Remove ⅓ of ingredients and set aside.
  2. Add olive oil, garlic, and salt & pepper and continuing pulsing until a smooth pesto forms.
  3. Drizzle cooked and strained spaghetti with additional olive oil and season with salt & pepper.
  4. Add tomato pesto, reserved tomato and almond, and bacon to spaghetti, tossing well. Add pasta water as needed to loosen sauce.
  5. Top with parmesan.

Adapted from Lidia’s Italy.

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