Pasta with Tomato and Almond Pesto (Pesto Alla Trapanese)

Name: Pasta with Tomato and Almond Pesto (Pesto Alla Trapanese)
Ingredients: 1/4 cup slivered almonds; 12 ounces cherry or grape tomatoes (about 2 1/2 cups); 1/2 cup packed fresh basil leaves; 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon); 1 small pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced (about 1/2 teaspoon) (see note); Table salt; pinch red pepper flakes (optional); 1/3 cup extra-virgin olive oil; 1 pound pasta, preferably linguine or spaghetti; 1 ounce Parmesan cheese, grated (about 1/2 cup), plus extra for serving

Pasta with Tomato and Almond Pesto (Pesto Alla Trapanese) was pinched from <a href="http://www.americastestkitchen.com/recipes/4802-pasta-with-tomato-and-almond-pesto-pesto-alla-trapanese" target="_blank">www.americastestkitchen.com.</a>

"For a tomato pesto recipe that didn’t disappoint, we used toasted ground nuts, which provided body and crunch to offset the tomatoes’ pulpiness, and a modest amount of olive oil to make the sauce creamy without too much richness. The result was a clean, bright tomato pesto recipe with fruity,… read more..."

INGREDIENTS

•

1/4 cup slivered almonds

•

12 ounces cherry or grape tomatoes (about 2 1/2 cups)

•

1/2 cup packed fresh basil leaves

•

1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)

•

1 small pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced (about 1/2 teaspoon) (see note)

•

Table salt

•

pinch red pepper flakes (optional)

•

1/3 cup extra-virgin olive oil

•

1 pound pasta, preferably linguine or spaghetti

•

1 ounce Parmesan cheese, grated (about 1/2 cup), plus extra for serving

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes