The Mediterranean flavors in this easy pasta dish come from sun-dried tomatoes, basil, almonds, garlic and Parmesan cheese, and the oil in the sun-dried tomatoes gives the almond-spiced pesto a rich consistency.
1 (9-ounce) package refrigerated fresh linguine
3/4 cup oil-packed sun-dried tomato halves, drained
1/4 cup loosely packed basil leaves
2 tablespoons slivered almonds
2 tablespoons preshredded fresh Parmesan cheese
1 tablespoon bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) crumbled feta cheese
How to Make It
Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.
While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.
Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.
I tweaked the reecipe by using vegan parmesan, smoked paprika, chargrilled capsicum, mixed herbs, tomato paste with the other ingredients. I sprinkled homemade vegan feta through the sauce before serving. It was amazing!
I'm not a fan of pesto, but this, I loved!!! (the sun-dried tomatoes made the difference) I added fresh minced garlic instead of the bottled kind. The taste of the pesto wasn't too strong, and feta gave it a great taste instead of the usual parmesan cheese. I will make again and again!!
I love, love, LOVE this recipe! My boyfriend always adds chicken to his which is also very yummy. We have even grilled steaks, sliced them, and added them to the top of our pasta! When I make the pesto, I make several batches and freeze them. They thaw out while the pasta is boiling and make a perfect, quick meal for a busy week night!
I share this recipe with everyone I can! =]
I did not like the results of this recipe at all.
I ended up adding regular pasta sauce to make it more edible. It looked like it would be amazing with all the yummy ingredient, but for me, it was a no-go!
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