1 package of bowtie noodles
½ cup of sun dried tomatoes in olive oil, drained
½ cup of roasted almonds
2 cups of basil leaves
4 garlic cloves
1/3 cup of grated parmesan cheese (I used Parmigiano Reggiano)
1/3 cup of extra virgin olive oil
Put the water for the pasta to boil. In a food processor, process the tomatoes, almonds, basil, garlic and some of the olive oil. While processing, add the rest of the olive oil and process until combined, but chunky. Pour the pesto in a bowl, add the cheese and mix well. In the meantime, cook the pasta and once it’s al dente, strain it, reserving 1 cup of the water. Let some fresh water run on top of the pasta to stop cooking. Strain again. In a big bowl mix the pesto with the pasta and some of add the pasta water. Combine and serve.
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