Spaghetti with pesto trapanese

1 servings

Ingredients

Quantity Ingredient
1 cup Slivered almonds
6 Garlic cloves
1 cup Packed coarsely chopped fresh basil
; leaves
6 larges Plum tomatoes; peeled, seeded,
; coarsely chopped
½ cup Plus 2 tablespoons olive oil
1 pounds Spaghetti
Slivered fresh basil
4 larges Plum tomatoes; seeded, chopped
Grated Pecorino Romano cheese

Directions

Grind almonds and garlic in processor. Add 1 cup basil and chop finely. Add 6 peeled tomatoes and chop finely. Add oil and puree until almost smooth.

Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)

Cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain. Return to pot. Add sauce and toss to coat. Transfer to large bowl. Top with slivered basil and tomatoes. Serve, passing cheese separately.

Serves 4.

Bon Appetit October 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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