Spaghetti with Sun-Dried-Tomato-Almond Pesto

Ingredients

• 0.3 cup roasted almonds salted
• 0.5 cup bread crumbs fresh
• 1 large garlic clove 
• 3 ounces oil-packed sun-dried tomatoes drained
• 0.5 cup olive oil extra-virgin
• 2 tablespoons parsley chopped
• 45 servings salt and pepper freshly ground
• 12 ounces pasta like spaghetti 

Equipment

• food processor
• bowl
• frying pan
• pot

Directions

1. In a food processor, pulse the tomatoes, almonds and garlic.
2. Add 1/4 cup of the oil and puree. Season with salt and pepper.
3. In a skillet, toast the bread crumbs in 2 tablespoons of the oil, stirring, until golden.
4. Transfer the crumbs to a plate; season with salt and pepper.
5. In a large pot of boiling salted water, cook the pasta until al dente.
6. Drain, reserving 1/2 cup of the cooking liquid. In the pot, toss the pasta with the pesto, reserved cooking water and remaining 2 tablespoons of oil until the sauce clings to the pasta.
7. Transfer the pasta to bowls, sprinkle with the bread crumbs and parsley and drizzle with olive oil.
8. Serve.