Ingredients
½ cup olive oil
30 sun-dried tomatoes, reconstituted in hot water for about 20 minutes (don’t use oil-packed variety)
About 1 cup fresh parsley, stems removed
1 teaspoon dried basil
5 cloves of garlic, minced
1/3 cup ground almonds
1/3 cup Parmesan cheese
½ teaspoon salt
½ teaspoon pepper
1 pound pasta, cooked (reserve a few tablespoons of water)
Preparation
Reconstitute sun-dried tomatoes in hot water for about 20 minutes. Toss tomatoes and all of the other ingredients (except the pasta, of course) into a blender or food processor and pulse until fully combined. Taste and adjust seasonings if needed.
Toss with cooked pasta. If it seems dry, stir in a few tablespoons of the reserved pasta water until it reaches your desired consistency. Serve topped with more Parmesan and whatever other toppings (mushrooms, tofu, etc.) you prefer.
