Ingredients:
About 3 ounces of spinach and arugula blend (could use basil too)1/2 cup of chopped toasted almonds (or pine nuts or walnuts)
1/2 cup of freshly grated Pecorino Romano cheese
1/2 a pint of cherry or grape tomatoes, halved
1 garlic clove
salt and pepper
1/4 cup of olive oil
pinch of red pepper flakes
1/2 pound of pasta (fusilli, penne, bow ties, any kind)
Directions:
Place greens, nuts, cheese, garlic and red pepper flakes into blender or food processor. Season with salt and pepper. Pulse or chop to blend ingredients. After mostly chopped finely, pour in a steady stream olive oil into top of blender/processor while puree-ing. Pesto is ready once it has formed a thick paste.Toss tomatoes with a tablespoon or less of olive oil and season with salt and pepper. Heat a small heavy bottomed skillet to medium heat. Add tomatoes to skillet and cook until skin is wrinkling slightly and tomatoes are wilting. I began cooking the tomatoes at the same time as throwing the pasta into the boiling water.
Meanwhile, cook pasta to directions on box. Reserve 1/2 cup of starchy pasta water right before draining.
Return pasta to the warm pot. Add pesto paste to pasta. Add reserved pasta water a bit at a time to thin out the pesto as it adheres to the pasta. Throw in tomatoes and toss. Season with additional grated pecorino cheese. Enjoy!
