Pesto Pasta With Cherry Tomatoes

This is a great summer pasta and I even enjoy leftovers cold the next day for lunch!

To toast the almonds, spread them on a baking sheet and place in a preheated 350-degree oven. Bake for about 7 minutes, tossing the nuts as they bake, or until the nuts are a light golden brown.

Ingredients:

For The Pesto:

• 1 Bunch Fresh Basil, About 1 1/2 Cups Tightly Packed
• 1/4 Cup Lightly Toasted Blanched almonds
• 1/3 Cup Grated Parmesan Cheese
• 1 Large Garlic Clove
• Juice of 1 Lemon
• 1/4 Cup Extra Virgin Olive Oil

For The Pasta:

• 1 Pound Whole Grain Pasta
• 2 Cups Halved, Ripe Cherry Tomatoes
• 1 Garlic Clove Finely Minced
• 3 Tablespoons Olive Oil
• Salt & Pepper To Taste
• Pinch of Red Pepper Flakes
• Grated Pecorino Romano or Parmesan Cheese

Directions:

• Place the pesto ingredients into a food processor and pulse until you reach your desired consistency.
• Toss the tomatoes with the olive oil, garlic, salt, red peeper flakes, and pepper and set aside.
• Heat a large pot of lightly salted water to a boil, then cook the pasta until it is “al dente”.
• Drain the pasta, then return to the pot.
• Add the pesto and cherry tomatoes and toss with the hot pasta over medium high heat until piping hot.
• Serve in individual bowls, passing the cheese at the table.

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