Linguine with Pesto Trapanese
A Sicilian twist on classic pesto pasta featuring almonds, fresh basil, and plum tomatoes tossed with linguine. This room-temperature dish combines the crunch of toasted almonds with the sweetness of tomatoes and the aromatic flavor of basil.
Ingredients
- •¾ cup slivered almonds
- •1 handful fresh basil leaves
- •2 cloves garlic
- •1 tsp sea salt
- •6 whole plum tomatoes
- •½ cup grated Pecorino
- •⅓ cup olive oil
- •1 pound linguine
Cooking Instructions
- 1.
Sauté the almonds in a little olive oil until tan.
5 min
- 2.
Put basil, garlic, and salt in food processor and chop. Put aside.
3 min
- 3.
Put in almonds and pulse until size of orzo.
2 min
- 4.
Put tomatoes, almonds, basil garlic, cheese, and olive oil back in food processor and whir briefly. Add some fresh-ground coarse pepper.
3 min
- 5.
Boil linguine. If you are Sicilian, become hysterical at the prospect of overcooked pasta. Break open a strand every 60 seconds, and when there is one tiny white speck at the center, drain instantly. Save a cupful of pasta water.
10 min
- 6.
Put pasta in with pesto and mix quickly. Add a little pasta water if necessary. Serve lukewarm or at room temperature.
3 min
