Name: Pasta with Trapanese Pesto
Ingredients: 2/3 cup peeled almonds; 2 cups cherry tomatoes; 2 garlic cloves; 30 basil leaves; 2 tbsp grated Pecorino cheese; 3-4 tbsp extra-virgin olive oil; Salt and pepper to taste; 3/4 lb thick spaghetti or pasta of choice

Description

Ditch the classic Genovese pesto and try this Trapanese type instead for a light and fresh flavor.

Ingredients

Scale

2/3 cup peeled almonds
2 cups cherry tomatoes
2 garlic cloves
30 basil leaves
2 tbsp grated Pecorino cheese
3–4 tbsp extra-virgin olive oil
Salt and pepper to taste
3/4 lb thick spaghetti or pasta of choice

Cook Mode Prevent your screen from going dark

Instructions

Wash cherry tomatoes thoroughly, remove the stem and then, using a sharp knife, cut a shallow X on the bottom of each. Blanch them for a couple of minutes in boiling water, drain, allow to cool off a bit and peel them.
Place tomatoes, almonds, basil, garlic, grated Pecorino cheese and olive oil in a blender. Mix until you get a smooth but still coarse texture. Add salt and pepper to taste, and blend once more. If the pesto is too thick you can add more olive oil or 1-2 tbsp water until you get the right consistency.
Place pesto in a large serving bowl.
Cook spaghetti al dente according to package instructions. Reserve a little cooking water and then drain. Add to the pesto.
Mix to blend the sauce well. If needed, add some reserved pasta cooking water, stirring well to make the dish creamier.
Drizzle with olive oil and garnish with fresh basil leaves. For an extra touch, you could add some sautéed or roasted cherry tomatoes on top. Serve immediately.