Penne With Pesto and Fresh Parmesan

• lb penne rigate↗3⁄4
• lb roma tomato, ripe and sweet↗1⁄2
• large fresh basil leaves↗8
• tablespoons unsalted roasted almonds↗2
• large garlic clove, crushed and peeled↗1
• teaspoon crushed red pepper flakes↗1⁄4
• teaspoon coarse sea salt or 1/4 teaspoon kosher salt↗1⁄4
• cup extra virgin olive oil↗1⁄4
• cup freshly grated parmesan cheese1⁄4

Step-by-step instructions

1. 1

   Cook pasta according to package instructions.

2. 2

   While pasta cooks, rinse tomatoes and basil and pat dry. Cut tomatoes into large chunks.

3. 3

   Place tomatoes in a blender/food processor, add basil, almonds, garlic, red pepper flakes, and salt. Blend for 1 minute or until smooth.

4. 4

   While machine still running, add olive oil in a steady steam (it will emulsify the mixture into a thick pesto).

5. 5

   Scrape pesto into a large bowl. Drop drained pasta onto pesto and toss quickly to coat. Sprinkle on cheese and toss again.

6. 6

   Enjoy!