Sunday, February 7, 2010

Spaghetti with Roasted Red Pepper & Toasted Almond Pesto

(Recipe courtesy of America's Test Kitchen)

1 c drained jarred roasted red peppers, patted dry
1/3 c grated parmesan cheese (the real stuff!)
1/4 c slivered almonds, toasted (* see note)
1/4 c chopped fresh basil
2 cloves garlic, minced
1 tsp lemon juice
6 Tbsp olive oil
salt & pepper
1 lb spaghetti (** see note)

Bring a large pot of salted water to a boil.

In food processer, process red peppers, parmesan, almonds, basil, garlic & lemon juice until smooth. With motor running, slowly add oil until incorporated. Season with salt & pepper.

Add pasta to boiling water and cook until al dente. Reserve 1/2 c cooking water, drain pasta & return to pot. Add pesto & toss to combine, adding reserved pasta water a little at a time as needed. Serve.

*Note: To toast almonds, toss in a dry pan over medium heat until golden and fragrant.

** Note: Penne, fusilli & bow ties are good pasta substitutions for this recipe.

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