Pasta with Roasted Broccoli and Almond-Tomato Sauce.

I got this recipe from the Food Network Magazine June 2012. I copied it exactly except I used gluten free noodles. Directions are copied from the recipe in the magazine. This recipe is dairy free and gluten free.

• Salt
• 1/2 cup blanched almonds (I used whole raw almonds)
• 1 head broccoli florets
• 12 oz gluten free spaghetti noodles (I used DeBoles Angel Hair Pasta)
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• 1 cup lightly packed fresh basil
• 1 28 oz can whole San Marzano tomatoes 

1. Preheat the oven to 450. Bring a large pot of salted water to a boil. Put 2 pieces of foil side by side on a baking sheet. Put the almonds on one piece of foil and broccoli on the other. Transfer to the oven; roast until the almonds are lightly toasted about 7 minutes. Remove the foil with the almonds. Continue roasting the broccoli until it is tender, about 7 more minutes. Season the broccoli with salt and pepper and transfer to a large bowl. 

2. Add the pasta to the boiling water and cook as directed on the label. Meanwhile, pulse the almonds in a food processor until finely chopped; with the motor running, add the garlic and process until finely chopped. Drizzle in the olive oil and process until blended. Add the basil and pulse until smooth; transfer to the bowl with the broccoli. 

3. Put the tomatoes and half of their juice (about 1 cup) in the food processor and pulse until pureed. Add to the bowl with the broccoli mixture and stir to combine. Add 1 tsp salt and 1/2 tsp pepper. Drain the pasta and toss with the sauce.