Penne With Pesto and Fresh Parmesan

Name: Penne With Pesto and Fresh Parmesan
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
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

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Recipe 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)

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READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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

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