PASTA WITH TOMATO & ALMOND PESTO (PESTO ALLA TRAPANESE)

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PASTA WITH TOMATO & ALMOND PESTO (PESTO ALLA TRAPANESE) image

Categories     Pasta     Vegetarian

Yield 4 servings

Number Of Ingredients 10

¼ cup silvered almonds
12 oz cherry or grape tomatoes (2 ½ cups)
½ cup packed fresh basil leaves
1 medium garlic clove, minced or pressed (1 ts)
1 small pepperoncini, stemmed, seeded, minced (1/2 ts)
Table salt
Pinch red pepper flakes (optional)
1/3 cup extra-olive oil
1 lb pasta, linguine or spaghetti
1 oz Parmesan cheese, grated (1/2 cup) plus extra for serving

Steps:

  • Toast almonds in small skillet over medium heat, stirring frequently, until golden. Cool. Blend almonds, tomatoes, basil, garlic, 1 ts salt & red pepper until smooth. With machine running, very slowly drip in olive oil. Cook pasta and reserve some cooking water. Toss pesto, Parmesan and hot cooked pasta, adding cooking water to adjust consistency.

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