Spaghetti with Beef, Smoked Almonds and Basil

Ingredients

• 0.8 cup almonds smoked chopped
• 1 pound beef tenderloin steaks *see cook's note 
• 15 ounce canned tomatoes diced canned
• 0.3 cup basil leaves fresh chopped
• 2 cups basil leaves fresh packed
• 1 clove garlic chopped
• 2 teaspoons herbs de provence 
• 6 servings kosher salt and pepper black freshly ground
• 2 teaspoons juice of lemon fresh
• 1 teaspoon lemon zest grated
• 6 servings olive oil extra-virgin for drizzling, plus 1/4 cup
• 0.5 cup parmesan freshly grated
• 1 pound spaghetti pasta 

Equipment

• food processor
• bowl
• baking sheet
• oven
• pot

Directions

1. Place an oven rack in the upper 1/3 of the oven. Preheat the oven to 450 degrees F.
2. Place the steaks on a baking sheet and season with salt and pepper.
3. Sprinkle the Herbes de Provence on both sides of the steaks and drizzle with olive oil. Roast for 10 to 12 minutes for medium-well.
4. Let the steaks rest for 10 minutes.
5. Bring a large pot of salted water to a boil over high heat.
6. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
7. Drain and reserve about 1 cup of the pasta water.
8. In a food processor, combine the tomatoes, basil, garlic, lemon juice, lemon zest, and 1/4 cup olive oil. Process until the mixture is coarsely chopped.
9. Place the cooked pasta, tomato mixture and smoked almonds in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste.
10. Garnish with Parmesan cheese and chopped basil. Slice the steaks into 1/4-inch thick slices and serve alongside the pasta.