HEALTH: Whole Wheat Linguine with Tomato-Almond Pesto

One of my favorite foodie websites, Smitten Kitchen, has inspired me to post this summertime meal idea. Take advantage of your fresh summer produce and cook this healthy pasta dish so that it can be enjoyed outside on a patio before Fall creeps around the corner. It tastes delicious and it is very easy to make!

Whole Wheat Linguine with Tomato-Almond Pesto

Ingredients:

3/4 cup slivered almonds
1 large handful fresh basil leaves
1 to 2 large garlic cloves
Several sprinkles of sea salt
6 ripe plum tomatoes, quartered
1/2 cup grated Pecorino or Parmesan cheese
1/4 to 1/3 cup olive oil
1 pound whole wheat linguine

Directions:

In a large skillet, sauté the almonds in a little olive oil until toasted. Let cool, then blend them in a food processor or blender until they are in coarse pieces. Scoop them out of the processor and set them aside.

Put the basil, garlic and a few pinches of sea salt into the food processor and chop. Add the almonds back to the food processor (keeping them separate will prevent them from getting chopped too finely as you get the basil and garlic to the right texture) with the tomatoes, cheese and olive oil and whirl briefly. Season it with freshly ground black pepper.

Cook your linguine until it is *al dente and could use another minute of cooking time. Reserve one cup of pasta cooking water and drain the rest. Immediately toss the hot linguine with the pesto and

mix quickly so that it drinks the sauce up a bit. Add more pasta water if needed. Serve this lukewarm, or at room temperature, with a glass of wine, outside on your patio. Che Buono!

*”al dente” – “with a bite”

Images and recipe courtesy of www.smittenkitchen.com

“If you are Sicilian, become hysterical at the prospect of overcooked pasta. Break open a strand every 60 seconds, and when there is one tiny white speck at the center, drain instantly.” – Gourmet Magazine

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