Cherry Tomato Pesto

Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2-4 min. Cool to room temp. Process almonds, tomatoes, basil, garlic, pepperoncini, salt and red pepper flakes in food processor until smooth, about 1 min. Scrape down. W machine running, slowly drizzle in oil, about 30 sec. Boil pasta until al dente. Reserve 1/2 c water and transfer back to pot. Add pesto and 1/2 c Parmesan to pasta, adjusting consistency w reserved water. Serve passing more cheese.

Nuts, Almonds 0.25c slivered
Tomatoes, Cherry 12oz
Basil 0.5c packed leaves
Garlic 1 clove, pressed
Pepper, Jalapeno 0.5tsp minced
Pepper Flakes, Red pinch
Pasta 1lb
Cheese, Parmesan 1 oz, plus extra for passing