Ingredients
1/2 pkg whole-wheat linguine
1 red onion, sliced (drizzled with 1 Tbs olive oil, 1 tsp agave nectar, & s&p)
3 heirloom tomatoes, large diced (drizzled with 1 Tbs balsamic vinegar, 1 Tbs olive oil, & s& p)
1 cup slivered almonds
1 Tbs ghee
2 garlic cloves, pressed
1 cup half & half
1/4 cup fresh dill, minced
1/2 tsp pepper
1/2 tsp himalayan salt
Directions
Roast onions at 450 degrees for 40 minutes, stirring every 15 minutes. At the same time, roast the tomatoes at 450 degrees for 30 minutes.
In a mortar and pestle grind the almonds into a powder.
Meanwhile, cook pasta according to directions.
Saute garlic in the ghee, add almonds, and toast for 2 minutes. Add half & half and bring to a low boil for 5-8 minutes until reduced. Add in salt & pepper and dill. Coat cooked pasta with sauce and add in remaining ingredients.
I made this pasta recipe up because I needed to clean out the refrigerator and use up some produce from the farmer's market. I was pleasantly surprised with how well it turned out. The dill paired wonderfully with the fresh sweet heirloom tomatoes. The onions became so sweet and mild after being roasted with the agave. The almonds gave a great flavor and texture to the sauce. It may take a little extra time to make, but it's relatively simple to assemble. You really can't go wrong with a comforting pasta.
