Rigatoni with Parsley and Smoked Almond Pesto

1. 1

   In a mini food processor, pulse the almonds with the parsley and garlic until finely chopped.

2. 2

   With the machine on, add the olive oil and puree until combined.

3. 3

   Add the 1/4 cup cheese and pulse.

4. 4

   Season the pesto with salt and pepper.

5. 5

   In a large pot of salted boiling water, cook the rigatoni until al dente.

6. 6

   Drain, reserving 1/4 cup of the cooking water.

7. 7

   Return the rigatoni and the reserved water to the pot.

8. 8

   Add the pesto and tomatoes and cook over low heat, stirring until the pasta is thoroughly coated, about 1 minute.

9. 9

   Serve the rigatoni in bowls, passing grated cheese and pepper at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.