Directions: |
Directions:1. PREP
Bring a Large pot of salted water to a boil.
Finely chop sun-dried tomatoes. Peel and mince or grate garlic. Halve grape tomatoes lengthwise, place in small bowl and toss with a drizzle of olive oil, salt and pepper. Pick parsley leaves from stems and finely chop leaves. Thinly slice chives
2. COOK PASTA
Once water is boiling, add spaghetti to pot. follow cooking instructions on pasta packaging for timing. Regular Spaghetti is 9-11 minutes for al dente
Reserve ½ cup pasta cooking water, then drain.
3. TOAST ALMONDS
While spaghetti cooks, heat a large dry pan over medium-high heat. Add almonds and cook, stirring often until fragrant and lightly browned, 2-4 minutes.
Turn off heat, transfer to a second small bowl.
4. MAKE SAUCE
Heat a drizzle of oil in pan used for almonds over medium heat. Add sun-dried tomatoes and garlic, cook stirring occasionally, until fragrant, 1-2 minutes. Season with salt and pepper.
Stir in Bouillon and ½ c. white wine. Bring to a simmer and cook until slightly reduced, 1-2 minutes.
Reduce heat to low and whisk in cream cheese until fully incorporated
5. FINISH PASTA
Stir grape tomatoes into sauce. Add drained spaghetti, half the Parmesan (save the rest for serving) and 2 tbsp of butter, toss to combine. - TIP - if needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
Stir in half the chopped parsley and half the chives. Season with salt and pepper. Turn off heat.
6. SERVE
Divide pasta between bowls. Top with almonds, remaining Parmesan, remaining chopped parsley, and remaining chives. ENJOY! |
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