Almond Sun Dried Tomato Pesto Linguine with Shrimp

Almond Sun Dried Tomato Pesto Linguine. A super quick and easy workday meal with added shrimp or grilled chicken or all on its own as a great vegetarian meal.

Originally published on Sept 14, 2011.

This recipe was the result of me being home alone, hungry, and with no car to go to the store. I had to make do with what was on hand.

It is rare that there are not fresh or canned tomatoes on hand at my house. But on this occasion a few grape tomatoes rattling around in a near empty container were all I had.

They did not hold the promise of the quick puttanesca sauce that I normally throw together for a quick meal for one.

Digging thorough the cupboard, I did however come across a beautiful big bottle of  sun-dried tomatoes packed in  herb infused olive oil. On top of the tomatoes, I spied a small jar of whole unroasted almonds.

It was then when the inspiration hit me to invent a tomato pesto recipe to toss with some fresh linguine. The resulting meal was on the table in no time and it was utterly delicious.

When the rest of the family came home earlier than expected they fought over the leftovers!  Number one son declaring that he has a new favourite pasta dish.

This recipe is great with some quickly sautéed garlic shrimp as shown or with grilled chicken, sauteed scallops or pork medallions. It also makes one heck of a vegetarian meal if you don't want to add a meat protein at all.

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Sun-dried Tomato Almond Pesto Linguine

Yield: 2 ½ cups pesto

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Almond Sun Dried Tomato Pesto Linguine - a super quick and easy workday meal with added shrimp or grilled chicken or all on its own as a great vegetarian meal.

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Ingredients

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• ½ cup whole unroasted almonds
• 2 cups oil packed sun-dried tomatoes, drained
• 2 cloves garlic
• ¾ cup olive oil, or the oil that the tomatoes were packed in.
• 1 teaspoon crushed chili paste, more or less to taste
• 1 teaspoon freshly ground black pepper
• 4 tablespoon fresh chopped chives, or other herb of your choice
• ½ lemon, juiced
• ½ cup freshly grated Parmesan cheese

Instructions

1. Toast the almonds for about 10 minutes in a 350 degree F oven, tossing them once during that time.
2. Grind them in a food processor or blender until they are the consistency of a coarse cornmeal. Set aside.
3. Add all the other ingredients to a blender or food processor.
4. Process all together until almost smooth.
5. Quickly pulse in the ground toasted almonds.
6. Toss with fresh cooked linguine and some halved grape tomatoes if desired. Baby spinach also makes a nice addition when tossing together the pesto and pasta.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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Nutrition Information

Yield

10

Serving Size

1 serving (¼ cup)
Amount Per Serving Calories 272Total Fat 26gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 21gCholesterol 4mgSodium 214mgCarbohydrates 9gFiber 2gSugar 1gProtein 4g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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