Tomato Almond Arugula Pesto Pasta with Mushrooms

Adapted from Smitten Kitchen, originally from Gourmet
Printable Recipe
Serves 6-8

3/4 cup slivered almonds
1 large handful fresh arugula
1 to 2 large garlic cloves
Several sprinkles of sea salt
6 ripe plum (or mixed heirloom) tomatoes, quartered
1/2 cup grated Pecorino or Parmesan
1/4 to 1/3 cup olive oil
1 pound pasta (any shape)
1 basket mushrooms, sliced
1 tbsp butter

1. In a large skillet, sauté the almonds in a little olive oil until toasted. Let cool, then blend them in a food processor or blender until they are in coarse pieces. (“The size of orzo,” the original recipe suggests.) Scoop them out of the processor and set them aside.

2. Put the arugula, garlic and a few pinches of sea salt into the food processor and chop. Add the almonds back to the food processor with the tomatoes, cheese and olive oil and whirl briefly. Season it with freshly ground black pepper.

3. Cook your pasta until it is al dente and could use another minute of cooking time.

4. While the pasta is cooking, heat the butter in a medium skillet. Once the butter is melted and bubbling, add the mushrooms and saute until color has darkened and size is reduced by about half. Set aside. Reserve one cup of pasta cooking water and drain the rest. Immediately toss the hot linguine with the pesto and mix quickly so that it drinks the sauce up a bit. Toss with mushrooms. Add more pasta water if needed. Serve and enjoy!

Recipe via Playing House