Linguine with Tomato-Almond Pesto

This is another Smitten Kitchen success (one of my favorite foodie blogs, www.smittenkitchen.com). It's a great summer recipe: quick to make, doesn't heat up your house much, and is just as tasty served at room temperature. It's also vegetarian. I have a New Year's Resolution this year to prepare at least 2 vegetarian meals a week. Not because we're against meat, but because I am trying to get our family to eat more veggies and more healthy, lean meals.

A quick little toast on the almonds gives them fantastic flavor.
The pesto mixed in with some cooked linguine.

And ready to eat. Enjoy!

LINGUINE WITH TOMATO-ALMOND PESTO

3/4 c slivered almonds

1 large handful fresh basil leaves

1-2 large cloves garlic (I only used one so it wouldn't be too spicy for the kiddos)

several sprinkles sea or kosher salt

6 ripe plum tomatoes, quartered OR 2 small packages grape tomatoes

1/2 c grated Parmesan (I may or may not have added an extra 1/4 or so . . . just for good measure . . . )

1/4-1/3 c olive oil (I thought 1/4 was plenty)

1 pound linguine

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

Put basil, garlic, and a few pinches of salt into processor and chop. Add the almonds back to the processor along with the tomatoes, cheese, and olive oil and process briefly. Season with ground black pepper.

Cook the linguine to al dente (according to package directions). Reserve 1 c of the pasta water before draining. Toss hot pasta with pesto and mix quickly. Add pasta water to loosen to your desired consistency. Serve lukewarm or at room temperature.

NOTE: this makes a LOT, I will halve it next time for our family of 4.