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Pesto alla Trapanese

Pasta tossed with a Sicilian pesto sauce consisting of garlic, almonds, tomatoes, and fresh basil.
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Pesto alla Trapanese
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Servings: 4
Total Time: 25 minutes
Recipe by: Frankie


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


1. Cook the pasta according to package directions. Drain and reserve 1/4 cup of the pasta water.

2. 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.

3. 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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