Pasta with Tomato and Almond Pesto (Pesto Alla Trapanese)

By á-50273

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

Details

Servings 4
Adapted from americastestkitchen.com

Preparation

Step 1

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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,…

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, vibrant sweetness.

A half teaspoon of red wine vinegar and ¼ teaspoon of red pepper flakes can be substituted for the pepperoncini. If you don’t have a food processor, a blender may be substituted. In step 2, pulse ingredients until roughly chopped, then proceed with the recipe, reducing processing times by half.

1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.

3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.

4. Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing Parmesan separately.