boyfriend husband, Colin, cooked this delightful meal for me last night! He chose it out of a huge cooking binder I have--I stockpile recipes I find through blogs. This was a winner!
Colin said it was pretty simple to make. The aroma of almonds toasting and fresh basil made my mouth water. Colin served it alongside roasted garlic bread. Do try.
3/4 cup slivered almonds
1 large handful fresh basil leaves
3 garlic cloves
Several sprinkles of sea salt
6 ripe plum tomatoes, quartered
1/2 cup grated Pecorino or Parmesan
1/4 to 1/3 cup olive oil
1 pound linguine
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 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.