451. CRUNCHY CALIFORNIA ALMONDS and BACON and TOMATO SPAGHETTI

makes 4 to 5 servings


1 lb spaghetti
5 oz diced bacon
cloves garlic, peeled and cut in thin slivers
3 oz blanched and chopped California Almonds
5 oz baby plum tomatoes (Santa Anna or Pomodorino), halved
2-3 tablespoons pesto
250ml carton crème fraiche
salt and pepper
Freshly grated Parmesan to serve

Cook the pasta in boiling salted water according to packet instructions.

Meanwhile fry the bacon in a large frying pan without any fat.When the bacon is beginning to brown, reduce the heat and add the garlic, California Almonds and tomatoes. Cook gently for about 5 minutes until the almonds are golden brown and the tomatoes have softened.

Stir in the pesto and crème fraiche and heat for 1-2 minutes, stirring. Season to taste.

Drain the spaghetti. Put into a large warm serving dish. Pour over the sauce and toss well together. Serve sprinkled with freshly grated Parmesan.


courtesy of: The Almond Board of California, 1150 Ninth Street, Suite 1500, Modesto, California 95354 USA, Telephone: (209) 549-8262