Go ahead and use your hands to mix the pesto and pasta.
1pound spinach pasta (angel hair is a good choice) 1 teaspoon salt (optional)
1 tablespoon light olive oil
1 or 2 cloves of garlic
2 cups lightly packed fresh basil leaves
1/2 cup light olive oil
3 tablespoons slivered almonds
1 cup (about 5 ounces) of grated Parmesan cheese
2 tablespoons dried tomatoes, chopped (or fresh tomatoes)
Cook the pasta according to the package directions, adding salt and 1 tablespoon of olive oil to the water. When cooked, rinse in cold water and set aside.
Chop garlic in a blender or food processor. Add basil and 1/2 cup of olive oil, and process until basil leaves are finely chopped. Add almonds and pulse. Add cheese and pulse.
In a large bowl, toss pasta, pesto, and tomatoes. Serve cold or heat in the microwave on low. Serves 4 to 6.
