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This Pasta with Sun Dried Tomato and Almond Pesto is a powerhouse of flavor, you won't miss the meat at all!

Total time

0 minutes




  • ½ cup, drained oil-packed sun-dried tomatoes
  • ⅓ cup salted roasted almonds (I used Marcona almonds, skin on)
  • 1 large garlic clove (sliced)
  • ½ cup extra-virgin olive oil, plus more for drizzling
  • salt and freshly ground pepper
  • ½ cup fresh bread crumbs
  • 12 ounces spaghetti (I used whole grain)
  • ⅓ cup chopped parsley plus more for garnish


  1. In a food processor, pulse the tomatoes, almonds, and garlic. Add 1/4 cup of the oil and puree. Season with salt and pepper.
  2. In a skillet, toast the bread crumbs in 2 tablespoons of the oil, stirring, until golden. Transfer the crumbs to a plate; season with salt and pepper.
  3. Cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking liquid. In the pot, toss the pasta with the pesto, parsley, some of the reserved cooking water and remaining 2 tablespoons of oil until the sauce clings to the pasta. Transfer the pasta to bowls, sprinkle with the bread crumbs, a little more parsley and drizzle with olive oil.
  4. View the recipe instructions at The View From the Great Island

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