Tomato Pesto Pasta with Zoodles or Noodles
In a small skillet, toast almonds over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.
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Cooking tools:
- Food processor
- Blender
- Spiralizer
- Mandoline
- Skillet
- Saucepan
- Colander
- Tongs
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Pot
Ingredients
- 1/2 cup toasted almonds
- 1/2 cup packed fresh parsley
- 2 cups packed fresh basil
- 1 pint cherry or grape tomatoes
- 1/2 cup finely grates Parmesan cheese, plus extra for serving
- 1 large clove garlic
- 1 tablespoon drained and rinsed capers
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon lemon juice
- 1/3 cup extra virgin olive oil
- 1 pound pasta OR
- 1 pound zucchini for Zoodles with Spiralizer (About 2-3 large zucchini)
- olive oil for pan
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