Cooked - Pasta With Tomato And Almond Pesto (pesto Alla Trapanese)

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Pasta With Tomato And Almond Pesto (pesto Alla Trapanese)

4.0

¼ cup slivered almonds

12 ounces cherry or grape tomatoes (about 2 ½ cups)

½ cup packed fresh basil leaves

1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)

1 small pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced (about ½ teaspoon)

Table salt

Pinch red pepper flakes (optional)

⅓ cup extra-virgin olive oil

1 pound pasta, preferably linguine or spaghetti

1 ounce Parmesan cheese, grated (about ½ cup), plus extra for serving

Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.
Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.
Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing Parmesan separately.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍽️Casual Dining📆Everyday

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 19 weeks ago

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