Penne With Pesto And Fresh Parmesan - cooking recipe

Ingredients

3/4 lb penne rigate
1/2 lb roma tomato, ripe and sweet
8 large fresh basil leaves
2 tablespoons unsalted roasted almonds
1 large garlic clove, crushed and peeled
1/4 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 cheese

Preparation

Cook pasta according to package instructions.
While pasta cooks, rinse tomatoes and basil and pat dry. Cut tomatoes into large chunks.
Place tomatoes in a blender/food processor, add basil, almonds, garlic, red pepper flakes, and salt. Blend for 1 minute or until smooth.
While machine still running, add olive oil in a steady steam (it will emulsify the mixture into a thick pesto).
Scrape pesto into a large bowl. Drop drained pasta onto pesto and toss quickly to coat. Sprinkle on cheese and toss again.
Enjoy!