Pasta with Sun Dried Tomato and Almond Pesto

I don't know about everyone else, but all this focus on Thanksgiving has got me feeling bloated full already.  I need to clear my head of all things stuffed, mashed, gibleted and casseroled for a bit and just sit down to a nice light dinner.  I've almost forgotten how good a simple pasta can be. 

I have a soft spot in my heart for pastas that come together without a trip out to the store.  Jars of oil packed sun dried tomatoes are a staple, and I always have good almonds on hand.  I've gotten to the point where I just grab fresh parsley every time I pass through the store, even though that might mean I sometimes have more than I need.  I've come to appreciate how much parsley can do for a dish, especially in the colder months.  And I'm using a heavier hand with it---no insipid flecks on top of my food---I chop masses of it and incorporate it right in for its fresh green flavor.

Spaghetti with Sun Dried Tomato and Almond Pesto
 ---from Food and Wine, my notes/changes in red

1/2 cup, drained oil-packed sun-dried tomatoes  (I reserved and used the oil, it's got good flavor)
1/3 cup salted roasted almonds (I used Marcona almonds, skin on)
1 large garlic clove, sliced
1/2 cup extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
1/2 cup fresh bread crumbs
12 ounces spaghetti (I used whole grain)

1/3 cup chopped parsley plus more for garnish

1. In a food processor, pulse the tomatoes, almonds, and garlic. Add 1/4 cup of the oil and puree. Season with salt and pepper.
2. In a skillet, toast the bread crumbs in 2 tablespoons of the oil, stirring, until golden. Transfer the crumbs to a plate; season with salt and pepper.
3. Cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking liquid. In the pot, toss the pasta with the pesto, parsley, some of the reserved cooking water and remaining 2 tablespoons of oil until the sauce clings to the pasta. Transfer the pasta to bowls, sprinkle with the bread crumbs, a little more parsley and drizzle with olive oil.

 

 
I ground my crumbs from some leftover brown bread.  I like the rustic feel it gave to the finished pasta.  

Marcona almonds are rich and crunchy.  If you can't find them, toast your almonds before using them, it will develop the flavor and crunch.

You can use the reserved oil from the drained tomatoes in place of some of the olive oil.  

I'm so glad we took this little break.  After a meal like this I feel refreshed and ready to get back to contemplating that 20 pound bird, how about you?