- 1/2 cup whole almonds, toasted for 10 minutes in a 350-degree oven
- 3/4 cup moist sun-dried tomatoes, rehydrated in warm water for 10 minutes and drained
- 1 loosely packed cup Italian parsley leaves
- 1 loosely packed cup fresh basil leaves
- 2 garlic cloves
- 1/2 teaspoon crushed red chili pepper
- 1/2 teaspoon salt
- 1/3 cup extra-virgin olive oil
- 1/4 cup grated pecorino Romano cheese
- 1 pound dried bucatini pasta
- 4 ounces burrata cheese
- Grated pecorino romano and fresh basil and/or parsley leaves (optional, for garnish)
- Pulse the almonds in a food processor for a few seconds until they're roughly chopped.
- Add the tomatoes, parsley, basil, garlic, chili and salt and pulse to a rough paste. Add the olive oil and continue to process until the sauce is like crunchy almond butter - you want small pieces of almond in there so don't go overboard.
- Transfer the pesto to a large serving bowl and stir in the cheese.
- Bring a large (5- 6 quart) pot of water to a boil. Season with 2 tablespoons salt.
- Cook the pasta until it's al dente. Scoop out 1 cup of the pasta cooking water and reserve. Drain the pasta.
- Mix 1/2 cup of the pasta water into the pesto until it forms a creamy, saucy consistency, adding more water a little at a time if it's too thick. Add the hot pasta to the bowl and toss with the sauce.
- Tear the burrata into pieces and distribute over the pasta (it will be too soft to slice).
- Sprinkle the pasta with a little more grated romano cheese and some of the herb leaves, if you like.
Recipe source: familystylefood