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Pesto alla Trapanese
Pasta tossed with a Sicilian pesto sauce consisting of garlic, almonds, tomatoes, and fresh basil.
servings: 4
total time: 25 minutes
recipe by: Frankie
Ingredients
- 12 ounces uncooked gemelli or other spiral pasta
- 2 medium garlic cloves, peeled
- 2 ounces slivered almonds
- salt & pepper
- 1/2 cup fresh basil leaves
- 8 ounces grape tomatoes
- 2 ounces freshly grated Parmesan
- 3 TBSP extra-virgin olive oil
Directions
- Cook the pasta according to package directions. Drain and reserve 1/4 cup of the pasta water.
- Add the garlic and almonds to a food processor and pulse until roughly chopped. Add 1/4 tsp of salt to the food processor along with the remaining ingredients, pulse until thoroughly combined. Transfer the mixture to a large serving bowl, add salt and pepper to taste.
- Add the cooked pasta to the bowl and toss to combine. Stir in the reserved pasta water a little at a time until you reach a desired consistency.
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