Pasta With Tomato And Almond Pesto

• 1/4 cup slivered almonds
• 12 ozs cherry tomatoes
• 1/2 cup fresh basil leaves
• 1 garlic clove, minced
• 1 small pepperoncini, stemmed, seeded and minced
• table salt
• pinch red pepper flakes
• 1/3 cup ev olive oil
• 1 lb pasta, preferably linguine or spaghetti
• 1 oz parmesan cheese (about 1/2 cup)

1. 1 toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2-4 minutes. Cool almonds to room temperature.
2. 2. process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 tsp salt, and red pepper flakes until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.
3. 3. Meanwhile, bring 4 quarts of water to boil in large pot. Add pasta and 1 tsp salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer to cooking pot.
4. 4. Add pesto and 1/2 cup parmesan to cooked pasta, adjusting consistency with reserved pasta water so that pesto coats pasta.

almonds, tomatoes, fresh basil, garlic, pepperoncini, salt, red pepper, olive oil, pasta, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/pasta-with-tomato-and-almond-pesto-50076606 (may not work)