Gemelli with Tomato-Almond Pesto

Gemelli with Tomato-Almond Pesto

(4 servings)

Ingredients:

¾ cup Slivered Almonds, blanched
12 oz. Gemelli
4 medium cloves Fresh Garlic, smashed and peeled
½ cup Fresh Basil, lightly packed, torn if large
2 pints Cherry Tomatoes, divided
6 tbsp. Extra-Virgin Olive Oil, divided
3 oz. Crusty White Bread, torn into rough 1/2 -inch pieces

Directions:

In a 10-inch skillet over medium-high, toast almonds, stirring frequently, until golden brown and fragrant (3-5 minutes).  Transfer to a small bowl and set aside.  In a large pot, bring 4 quarts to a boil.  Add pasta and 2 tbsp. salt.  Cook, stirring occasionally, until al dente.  Reserve ½ cup of pasta water and then drain pasta.  Meanwhile, in a food processor, process ½ cup almonds, garlic and 2 tsp. salt until finely chopped (30 seconds).  Add basil and half of tomatoes.  Pulse until chopped and well combined (4-6 pules).  Add remaining tomatoes and 2 tbsp. oil.  Pulse just until whole tomatoes are broken up (3 pulse).  Transfer tomato mixture to a serving bowl, add pasta and ¼ cup pasta water and toss.  Let stand, tossing once or twice, for 10-15 minutes.  This lets the pasta to absorb some of the sauce.  While pasta stands, use the same skillet to toss the bread, remaining 4 tbsp. oil, ½ tsp. salt and ¼ tsp. pepper.  Cook over medium, stirring frequently, until bread is crisp and golden brown (5-7 minutes).  Scatter toasted bread and remaining ¼ cup almonds over pasta.  Drizzle with additional oil and sprinkle with pepper and serve.

Notes:              Don’t over process the second addition of tomatoes.  You just want a rough chop on them.

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