Whole Grain Spaghetti with Basil, Toasted Almond Pesto & Cherry Tomatoes
- 1 box whole grain spaghetti or angel hair pasta
- 10 basil leaves
- 1/2 c sliced almonds, toasted
- 1 garlic clove
- Salt & pepper to taste
- 1/4 c grated Parmesan Reggiano cheese
- 5 T EVOO
- 1 pt cherry tomatoes, halved
Bring lg pot of water to boil. Place almonds in nonstick skillet over med heat & toast until light brown.
For pesto: Combine basil, 1/2 of toasted almonds, garlic, salt, pepper & cheese in blender. Pulse a few times. Add oil & blend until smooth.
Cook pasta according to pkg directions. Drain pasta reserving 1/2 c cooking water. In bowl toss pasta, pesto & tomatoes adding cooking water as needed. Top with remaining almonds & serve.