Bring salted water to a boil. Once boiling, add
Pasta (1.5 lb)
and cook according to directions until al dente.
While the pasta is cooking, add
Unsalted Slivered Almonds (1/3 cup)
Parmesan Cheese (3/4 cup)
Garlic (2 cloves)
to a food processor or blender and pulse until fine, about 10-12 times.
Cherry Tomatoes (2 cups)
Fresh Basil Leaves (1/2 cup)
Olive Oil (1/4 cup)
Crushed Red Pepper Flakes (1/2 tsp)
Salt (to taste)
Ground Black Pepper (to taste)
. Pulse until smooth, about 12 times. Taste and adjust seasoning as needed.
Reserve about 1 cup of the pasta water and drain the pasta. Add the pasta into a bowl and add enough pesto to cover the pasta.
Optionally, top with a little drizzle of olive oil. Use tongs to mix well and add a little bit of pasta water if the sauce needs to be loosened a little. Enjoy while warm.