Tomato Pesto Pasta

Sorry it has beeen so long since I've posted a recipe.  Tim and I have made ourselves utterly consumed by the house design and selecting an architect.  However having the pleasure of a long weekend is giving me the opportunity to get back in the swing of things.

Tomatoes!  These wonderful jewels of the summer are bountiful and delicious.  Our CSA has been delivering them by the bucketsfull so you will notice in the few recipes I have coming along they are often the star of the show.  In this fresh interpretation of a traditional pasta dressing, tomatoes, rather than the basil play the lead role.  The result is amazing and gratefully incredibly simple and quick to assemble.

Ingredients:

• 1/4 Sliced Almonds, toasted
• 2 1/2 C Tomatoes, chopped (no need to seed them first)
• 1/2 C Basil, chopped
• 1 clove Garlic
• 1 t Kosher Salt (use about half as much if you use table or sea salt due to the finer grains)
• 1 pinch Red Pepper Flakes
• 1 whole Pepperocini, minced

Pulse together the above in your food processor until incorporated.  Then combine with:

• 1/3 C Extra Virgin Olive Oil (I use Extra Virgin if there is little to no cooking involved)
• 1/2 C Parmesan, Shred or Shave or Grate

The above is the sauce for your pasta.  I used Whole Wheat Penne and reserved 1 C of the pasta water.  This starchy and seasoned liquid is used to smooth out a sauce that is too thick.  In this instance I didn't need to use it.  But once it goes down the drain, it's too late to decide you need it.

Serve as is, or with grilled chicken.  We also had a lovely salad and Sourdough Bread with Herb Butter.

Glorious!