Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Tomato, Basil & Almond Pesto Pasta (Pesto alla Trapanese)

StarStarHalf starEmpty starEmpty star

Your rating

Tomato, Basil and Almond Pesto Pasta (Pesto alla Trapanese)

Fresh cherry tomatoes, basil, and toasted almonds make this fresh pesto that highlights the fresh ingredients. A very quick, easy and delicious dish! Originates from the Italian village of Trapani on the tip of Sicily.

 

Yield

4 servings

Prep

6 min

Cook

10 min

Ready

20 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
4 tablespoons almonds
sliced or slivered, toasted
Camera
3 cups cherry tomatoes
or grape tomatoes, 12 oucnes
Camera
cup basil
freshly packed
* Camera
1 clove garlic
or to taste, minced or smashed
Camera
½ tablespoon banana peppers
pickled, finely chopped or minced, or other pickled hot peppers
Camera
6 tablespoons olive oil, extra-virgin
Camera
16 ounces spaghetti
or linguine, or other pasta, 1 pound
Camera
cup Parmesan cheese
Camera

Ingredients

Amount Measure Ingredient Features
6E+1 ml almonds
sliced or slivered, toasted
Camera
7.1E+2 ml cherry tomatoes
or grape tomatoes, 12 oucnes
Camera
158 ml basil
freshly packed
* Camera
1 clove garlic
or to taste, minced or smashed
Camera
7.5 ml banana peppers
pickled, finely chopped or minced, or other pickled hot peppers
Camera
9E+1 ml olive oil, extra-virgin
Camera
462.4 ml/g spaghetti
or linguine, or other pasta, 1 pound
Camera
158 ml Parmesan cheese
Camera

Directions

The fresh tomato pesto is a definite winner.

Bring a large pot of salted water to a boil.

Into a food processor, add the toasted almonds, cherry tomatoes, basil, garlic, pickled banana or hot peppers, and salt to taste, process until smooth.

Finally add the toasted almonds, cherry tomatoes, basil, garlic, pickled banana or hot peppers, and salt to taste.

Scape down the sides of the bowl as necessary. Drizzle the olive oil into the processor slowly as the machine is running.

Puree until smooth.

Cook pasta according to the package to the desired level of al dente. Reserve ¼ cup of pasta cooking water. Drain the pasta for a minute then return to the pot.

Add the pesto and ½ cup of parmesan cheese into the pot with cooked pasta and toss together. Add a little bit pasta cooking water to adjust the consistency as desired. (We use about 2 tablespoons usually).

Sprinkle with reserved parmesan on top of pasta. Serve and enjoy!

Here we have the pesto pasta on the plate, sprinkle some parmesan on top, and enjoy!

Note:

This is called bruising the basil.
Yes, this may not look so pretty, I have the same thoughts just like you...

This is called bruising the basil to maximize the flavor.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 291g (10.3 oz)
Amount per Serving
Calories 71937% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 269mg 11%
Total Carbohydrate 30g 30%
Dietary Fiber 6g 24%
Sugars g
Protein 47g
Vitamin A 24% Vitamin C 30%
Calcium 24% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe