I Love Lydia Pesto Pasta

I know, I’m always talking about how the simplest foods are the most fabulous. The dish I’m about to share will prove that theory beyond a shadow of a doubt. You will not believe how delicious this dish is. I was fortunate enough to see Lydia ( http://www.lidiasitaly.com/) raving about – and preparing – this dish after she visited friends in Italy. But I have to say that it’s very similar to dishes that my Mom’s sisters used to make regularly as I was growing up as a kid. A quick pesto pasta was our Mac and cheese – if you know what I mean. Anyway, it’s amazing that this is a sauce that you don’t have to cook as it is a fresh pesto. I am literally eating this as I’m writing because I couldn’t wait to share it. It’s unbelievable with it’s fresh, nutty, garlicky and rich flavor! Thanks Lydia!

I Love Lydia Pesto Pasta
1lb of spaghetti
a large handful of roasted, unsalted almonds
4 ripe chopped roma tomatoes (or really nice cherry tomatoes)
about a dozen fresh basil leaves
1/2 c olive oil
1/2 c freshly grated pecorino romano cheese
6 cloves of fresh garlic
kosher salt to taste
a couple sprinkles of red pepper flakes

• In food processor, add garlic, about 8 leaves of fresh basil, the almonds – and give it a whirl in the processor.
• Now add the tomatoes, a few tbls. of olive oil, red pepper flakes, salt to taste, and a few more basil leaves.
• Process until the sauce is blended but not liquidy. It should look mildly chunky and a golden tan color with a hint of pink from the tomatoe (see my photo). Add more olive oil if the consistency doesn’t seem moist enough.
• In large bowl, add cooked spaghetti and toss with about a cup of the pesto, adding olive oil for flavor and texture.
• I added enough pesto so that it was really clinging to the pasta so that it had a nice coating and had color.
• Once it’s tossed with the right amount of pesto, sprinkle the cheese on the top and garnish with some basil.

Serving Suggestion: Well, this pasta was so great that it wa amazing just on it’s own. But it would be really nice with an endive salad and a glass of wine. Or if you’re feeling adventurous, try Lydia’s suggestion to serve it with some fried calamari.

Let me know what you think!!