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Pasta with tomato-almond pesto

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Ingredients for 4 servings:

  • 500g rigatoni
  • 400 g tomatoes, small
  • 40 g Parmesan
  • 100 g almond(s), peeled
  • 4 anchovies, in oil
  • 2 chili peppers
  • 3 cloves garlic
  • 1 bunch of basil
  • e.g. olive oil
  • salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

quick and easy

Cook the pasta in salted water. Blend all the remaining ingredients in a blender until smooth, adding olive oil as needed, and then pour the mixture over the cooked pasta. You can also reserve a few quartered tomatoes and basil leaves and sprinkle them over the dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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