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Pesto alla Trapanese
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Pesto alla Trapanese
Pasta tossed with a Sicilian pesto sauce consisting of garlic, almonds, tomatoes, and fresh basil.
Pesto alla Trapanese
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14 people Yepped this recipe
servings:
4
total time:
25 minutes
added on
01/07/2019
recipe by:
Frankie
INGREDIENTS
12 ounces uncooked gemelli or other spiral pasta
2 medium garlic cloves, peeled
2 ounces slivered almonds
1/2 cup fresh basil leaves
8 ounces grape tomatoes
2 ounces freshly grated Parmesan
salt & freshly ground black pepper
3 TBSP extra-virgin olive oil
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DIRECTIONS
Cook the pasta according to package directions then drain and reserving 1/4 cup of the pasta water.
Add the garlic, almonds, basil, tomatoes, Parmesan, and 1/4 tsp of salt to a food processor then pulse until well blended.
Transfer the mixture to a large serving bowl then stir in the olive oil.
Add the cooked pasta to the bowl and toss to combine then stir in the reserved pasta water a little at a time until you reach a desired consistency.
Season with salt & pepper to taste.
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14 people Yepped this recipe 14 people Yepped this recipe
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