Sweet, nutty pesto that can be prepped up to a day ahead and refrigerated, with a thin layer of olive oil on top, in a covered bowl
½ cup slivered or sliced blanched almonds
1 large clove garlic, peeled and coarsely chopped
10-ounce jar sun-dried tomatoes in oil, drained
2 tablespoons extra-virgin olive oil
1 tablespoon fresh mint leaves, or a combination of mint and Italian parsley leaves
½ cup freshly-grated pecorino cheese, plus more for serving
2 teaspoons capers
1/2 teaspoon salt, plus more for the pasta water
several grindings of freshly-ground black pepper
1 pound dried short pasta, such as gemelli or rotini
Bring a large pot of water to a boil over high heat. Meanwhile, place the almonds and garlic in a food processor and run it until the nuts are finely chopped. Add the remaining ingredients and run the food processor until everything combines into a paste, adding a little more olive oil if necessary to loosen the pesto. Put the pesto in a large serving bowl.
When the water boils, season it with a small handful of salt. When it returns to a boil, add the pasta and cook until al dente, stirring occasionally. Reserve a ¼ cup of cooking water, then drain the pasta. Toss the pasta with the pesto until well combined, pouring in a bit of the reserved pasta water as necessary to loosen the sauce. Serve with more grated pecorino for sprinkling on top, if desired.
First Thursday Recipes 