Penne With Pesto and Fresh Parmesan

Submitted by MrshMelloz

"A quick and healthy version of pesto that has quick clean up. This recipe came from the 2008 Jan/Feb Women's Health issue. (the author's name is Lidia Bastianich)"

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 4

ingredients

• 3⁄4 lb penne rigate
• 1⁄2 lb roma tomato, ripe and sweet
• 8 large fresh basil leaves
• 2 tablespoons unsalted roasted almonds
• 1 large garlic clove, crushed and peeled
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon coarse sea salt or 1/4 teaspoon kosher salt
• 1⁄4 cup extra virgin olive oil
• 1⁄4 cup freshly grated parmesan cheese

directions

1. Cook pasta according to package instructions.
2. While pasta cooks, rinse tomatoes and basil and pat dry. Cut tomatoes into large chunks.
3. Place tomatoes in a blender/food processor, add basil, almonds, garlic, red pepper flakes, and salt. Blend for 1 minute or until smooth.
4. While machine still running, add olive oil in a steady steam (it will emulsify the mixture into a thick pesto).
5. Scrape pesto into a large bowl. Drop drained pasta onto pesto and toss quickly to coat. Sprinkle on cheese and toss again.
6. Enjoy!