Ingredients
1/4 cup slivered almonds
12 ozs cherry tomatoes
1/2 cup fresh basil leaves
1 garlic clove, minced
1 small pepperoncini, stemmed, seeded and minced
table salt
pinch red pepper flakes
1/3 cup ev olive oil
1 lb pasta, preferably linguine or spaghetti
1 oz parmesan cheese (about 1/2 cup)
Preparation
1 toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2-4 minutes. Cool almonds to room temperature. 2. process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 tsp salt, and red pepper flakes until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds. 3. Meanwhile, bring 4 quarts of water to boil in large pot. Add pasta and 1 tsp salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer to cooking pot. 4. Add pesto and 1/2 cup parmesan to cooked pasta, adjusting consistency with reserved pasta water so that pesto coats pasta.
