From Six Seasons of Pasta, I made the Sun-dried tomato and almond pesto p 33 a while back and stashed it in the freezer. Today, I pulled that out and used it in the pasta with Brussels sprouts with sun-dried tomato and almond pesto p 329.
Excellent flavor combination, if a bit rich. I wish I’d noticed a previous recommendation on Eat Your Books to roast the Brussels sprouts instead of browning them in the skillet with the pancetta and garlic which gave them good flavor but I needed to add oil to the pan for this step even though I knew the pesto to be added later had plenty of oil in it. Still, it was delicious. I’ll add more sprouts next time - I have pasta left but all the sprouts got eaten!
The sun-dried tomato and almond pesto is delicious. It calls for oil packed sun-dried tomatoes and I used some from an older jar which were quite dark. The flavor is fine but I might use some regular sun-dried tomatoes that I’ve steamed to soften for a brighter color and flavor.
