Ingredients
>
1 lb penne rigate pasta
>
3 tbsp unsalted roasted almonds
>
3 garlic cloves, roughly chopped
>
1 ( 10.5 oz ) container cherry tomatoes
>
1/2 cup fresh basil, roughly chopped
>
1/3 cup extra virgin olive oil
>
1/3 cup grated Parmesan cheese
Steps
1
Bring a large pot of salted water to a boil. Add the pasta and cook, following the preparation instructions for al dente on the packaging.
2
While the pasta is cooking, place the almonds and garlic in a food processor and pulse until chopped. Add the cherry tomatoes and basil and process to a chunky puree. Add the olive oil and half of the Parmesan and pulse until combined. Season to taste with salt and pepper.
3
Drain the pasta and top with the sauce. Serve, with the remaining Parmesan to sprinkle on top.
