As a self-proclaimed pesto aficionado, I would award this Almond and Sun Dried Tomato Pesto Pasta a spot in my top five list. It’s simple. It’s easy. It’s delicious. And, really, isn’t that what good food is all about?
Okay, Dear Reader, I don’t officially have a top five list of pesto recipes that I carry around with me in my wallet, or at least not one that I’m going to admit to at this particular time. But, if I did, then this pesto would be on that list, and most likely, very close to the top.
Almond and Sun Dried Tomato Pesto Pasta is one of those pasta dishes that make you feel better about yourself and make you happy to be alive. Am I the only one that can feel such powerful emotions from eating good food? If I’m not alone, please come forward. We can start a club!
I’ve shared this with John.e before, but I’m not sure I’ve talked about it at Lord Byron’s Kitchen. My recipes – my creations – are extremely personal. I try my best to not take negativity to heart, but it’s really hard to hear the words, “I didn’t like it.” Yes, everyone had their own personal tastes, but when it comes to preparing food the way I do, to hear such things is very personal.
When someone loves to cook and bake as much as I do, and when that same person loves it so much that they want to share it with the world, yet person is an introvert and is also a perfectionist, doing so can be rather difficult. I have worked through my shyness with sharing my recipes, and have embraced the food blog experience, but once in a while, a reader will comment that it wasn’t good, or it didn’t turn out right, or whatever.
It never fails to hit me right where it hurts, but I keep reminding myself that not everyone likes rhubarb; not everyone likes foods drenched in sauce; not everyone eats cake or cookies on the regular. And, that’s alright, but when you have poured your heart and soul into a food blog that you’re so proud of, it’s difficult to not have pleased the masses.
Over the past few years, Lord Byron’s Kitchen has not only changed names a few times, but has also changed formats and cuisines. If you’ve been with me for a while now, you might remember when Lord Byron’s Kitchen was called Pretty Practical Pantry, or you might remember when my posts didn’t feature a recipe card at the bottom at all! Blogging of any kind is a huge learning experience, and along with learning to plate and present the food, you must also learn to roll with the punches – negativity included.
Now, I try not to focus too much on what I think people would like to eat. I focus on preparing recipes that taste great to me, look great to me, and can be prepared by someone just like me – the untrained, at-home, kitchen-loving cook. Honestly, not even John.e or McKenna get a vote anymore. If I listened to either of them, every dish would be vegetarian, or at least include chocolate of some kind!
Almond and Sun Dried Tomato Pesto Pasta was a ‘me’ dish. I prepared it and loved it. I knew I had to share it to Lord Byron’s Kitchen, with the hopes that not only would you love it too, but you would also forgive me for not sticking to what might just be my number one recipe of all time – Sun Dried Tomato Pesto. Sometimes – not too often though! – it’s good to switch things up a little bit.
I guess other than the Almond and Sun Dried Tomato Pesto Pasta recipe, there’s a lesson to be learned in all of this, and it’s this: do what feels right to do, eat what tastes good to you, and take the negative comments in stride. Either you learn from those comments, let them destroy you, or be like Jinx Monsoon to Michelle Visage: “Water off a duck’s back.” Happy eating, Dear Reader!
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Almond and Sun Dried Tomato Pesto Pasta
- 1/2 cup sun dried tomatoes, dried, not packed in oil
- 1/2 cup olive oil
- 1/2 cup almonds, whole, natural, unsalted
- 2 cloves garlic, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried red chili flakes, optional
- 1/4 cup parsley, chopped, plus more for garnish
- 1/4 cup parmesan cheese, for garnish, optional
- 450 grams spaghetti, cooked and drained
- 1/2 cup pasta water, reserved from the cooked pasta
- Add the olive oil, sun dried tomatoes, garlic, almonds, salt, ground black pepper, and chili flakes to a food processor. Pulse until smooth.
- Add the parsley and pulse one or two times more to mix the parsley through the sun dried tomato and almond mixture. Set aside.
- Once the pasta has been cooked and drained, add it back to the pot. Pour in the pasta water and all of the pesto. Stir to combine. Add the cooked pasta and toss to coat.
- Plate and serve with parsley and parmesan for garnish.
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