Whole Grain Spaghetti with Roasted Tomato and Almond Pesto
- Preparation Time: 30 minutes
- Total Cooking time: 45 minutes
While most people recognize the benefits of adding whole grains into their diets, the taste and texture of some whole grain foods have been a deterrent for some. Now, eating healthy can be an enjoyable and delicious experience, in addition to helping maintain a healthy body.
More easy and delicious whole grain recipes are available at trybarillawholegrain.com.
|1||box||Barilla Whole Grain Spaghetti|
|to taste||olive oil cooking spray|
|1 1/3||pounds||ripe plum tomatoes, cored, seeded and quartered (about six medium)|
|1/3||cup||blanched sliced almonds|
|1||medium||clove of garlic|
|1/3||cup||lightly packed fresh basil leaves, plus more for garnish|
|1||tsp||red wine vinegar|
|1/4||tsp||crushed red pepper flakes|
|3||Tbsp||extra-virgin olive oil|
|1/4||cup||Parmesan cheese, freshly grated|
|1/4||tsp||teaspoon salt, plus more to taste|
Preheat the oven to 400 degrees. Spray a baking tray with cooking spray. Place the tomatoes on the tray and roast in the oven for 30 minutes, until they are soft and slightly charred.
Bring a large pot of water to a boil. Toast the almonds in a medium-size dry skillet, over medium-high heat. Stir frequently, until almonds are golden and fragrant, about three to four minutes. Transfer the almonds to a food processor.
Add the garlic and process until they are finely ground. Add the roasted tomatoes, basil, vinegar and pepper flakes to the processor. While the processor is running, drizzle in the olive oil in a steady stream. Add the Parmesan cheese and 1/4 teaspoon salt; pulse to combine.
Cook spaghetti according to the package directions. Drain and return the pasta to the pasta pot or to a serving bowl. Add the sauce and toss.