recipes
Pasta with pesto Trapanese
2023-10-18
Ingredients
- 75g lightly roasted almonds, skins off
- 2 cloves garlic
- Good pinch coarse salt
- 100g pecorino cheese (Hanini)
- 1 bunch basil leaves
- 400g cherry tomatoes
- 120ml extra virgin olive oil (Borges)
- 400g pasta casarecce (Reggia)
- Extra cheese and basil leaves to decorate
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Method
Start this recipe with the pesto. Place the almonds and cheese into a food processor and blitz together. Place the garlic cloves onto a board with some coarse salt and use the back of a large knife to crush the garlic. Add to the processor along with the basil, cherry tomatoes and olive oil and blitz to a slightly coarse pesto. Meanwhile, cook the pasta in a pan of salted boiling water to al dente`. Place into a large pan with a ladleful of the pasta water and the prepared pesto and cook together for 1 minute. Serve immediately into bowls with extra cheese and basil on top.
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