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.