Ravioli w/ Tomatoes &Raw Almond Pesto
1 lb ravioli (I used Alfresco's, 1/2 lb Italian cheese, 1/2 lb roasted garlic and spinach)
1 C small tomatoes, halved or quartered (I used some gorgeous tiny orange ones)
3/4 C fresh basil leaves
1/3 C extra virgin olive oil
1/4 C chopped raw almonds*
3 lrg cloves roasted garlic
1 med clove raw garlic
1 Tbsp tarragon vinegar
1 tsp sea salt
Puree all ingredients for the pesto together.
Quickly saute tomatoes until the soften just a little bit. 2-3 minutes.
Cook pasta in boiling salted water about 30 sec shy of being totally done.
Add pasta and pesto to tomatoes. Cook about 90 sec.
Serves 2-4. (2 main dish, 4 sides)
*If you can't find raw almonds, use unsalted roasted almonds. If you find them in the bulk section or baking aisle, they are usually roasted for less time than the snack nuts and will give you a softer texture.