Sun-Dried Tomato Pesto

Ingredients

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The following ingredients have 6 Servings

• 12 ounces linguini pasta
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1 jar (7 ounces Sundried Tomatoes, drained)
• 1/4 cup silvered Almonds
• 2 garlic cloves (roughly chopped)
• 1/4 cup chopped parsley
• 1/3 cup olive oil

Instruction

• Boil the pasta according to package directions.
• While the pasta is cooking, combine the cheese, sun-dried tomatoes, almonds, garlic, and parsley in a food processor. Pulse until the ingredients are chopped. With the food processor running, slowly add the olive oil until it's fully incorporated into the mixture.
• Reserve about a 1/4 cup of the starchy cooking water before draining the pasta. Toss the pasta with the pesto until it's well-coated. Add a few tablespoons of the starchy water, if needed, to thin the sauce and serve.