Tomato, Basil and Almond Pesto Pasta (Pesto alla Trapanese)

• 4 tablespoons almonds sliced or slivered, toasted
• 3 cups cherry tomatoes or grape tomatoes, 12 oucnes
• 23 cup basil freshly packed
• 1 clove garlic or to taste, minced or smashed
• 1/2 tablespoon banana peppers pickled, finely chopped or minced, or other pickled hot peppers
• 6 tablespoons olive oil, extra-virgin
• 16 ounces spaghetti or linguine, or other pasta, 1 pound
• 23 cup parmesan, parmigiano-reggiano cheese, grated

1. Bring a large pot of salted water to a boil.
2. Into a food processor, add the toasted almonds, cherry tomatoes, basil, garlic, pickled banana or hot peppers, and salt to taste, process until smooth.
3. Scape down the sides of the bowl as necessary.
4. Drizzle the olive oil into the processor slowly as the machine is running.
5. Cook pasta according to the package to the desired level of al dente.
6. Reserve 1/4 cup of pasta cooking water.
7. Drain the pasta for a minute then return to the pot.
8. Add the pesto and 1/2 cup of parmesan cheese into the pot with cooked pasta and toss together.
9. Add a little bit pasta cooking water to adjust the consistency as desired.
10. (We use about 2 tablespoons usually).
11. Sprinkle with reserved parmesan on top of pasta.
12. Serve and enjoy!

almonds, cherry tomatoes, clove garlic, banana peppers, olive oil, linguine, parmesan

Taken from recipeland.com/recipe/v/tomato-basil-almond-pesto-pasta-52465 (may not work)