Spaghetti With Tomato Pesto

1. 1

   Cook the pasta in boiling salted water according to the package directions. Finely grate 1/3 cup of Parmesan, and coarsely chop the rest. Place tomatoes, with the oil from the jar, the almonds, coarse pieces of Parmesan cheese and olive oil in a food processor and puree. Season with salt and pepper.

2. 2

   Drain the noodles in a colander, then put them back in the pan, mix with the pesto and basil leaves. Serve on warmed plates and sprinkle with grated Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.