Rigatoni with Pesto, Yellow Squash Ribbons, and Grilled Grape Tomatoes
1/3 c toasted almonds
3-4 handfuls basil leaves
4 TB extra virgin olive oil
1/2 lb. Rigatoni
1 dry pint grape tomatoes
2 squash, peeled into ribbons using Y peeler (discard center, seeded part of squash)
1/3 c grated parmesan
salt and pepper to taste
In food processor, combine almonds and basil. Drizzle olive oil in (reserving 2tsp), and combine. Remove mixture from food processor, and mix in parmesan. Season with salt and pepper to taste. Set aside.
Cook pasta according to directions in salted water. Reserve about a cup of cooking water prior to draining.
Meanwhile, drizzle 2tsp olive oil in a grill pan, and heat. When oil is almost smoking, add grape tomatoes. Grill, turning occasionally, for about 5 minutes. Set aside.
Return pasta to empty pot. Add pesto and squash ribbons. Add pasta water and cheese until desired consistency is reached. Season with salt and pepper. Top with grilled tomatoes before serving. Serves 4.