Spaghetti With Pesto Trapanese
Spaghetti With Pesto Trapanese is a lacto ovo vegetarian recipe with 6 servings.
- Servings: 6
- Total cooking time:
Ingredients:
- 1 pound spaghetti
- 1/2 cup (80 gr) almonds (if you can get the Sicilian ones from Noto they are wonderful)
- 1/4 cup (30 gr) pine nuts
- 1/2 cup (100 gr) extra virgin olive oil
- 3 garlic cloves
- 2 tomatoes, peeled and seeded
- 2 1/2 cups (60 gr) basil
- Salt and pepper as needed
- Ricotta salata or pecorino, to be grated fresh over the past
Instructions:
- Place a large (this is key) pot of water to boil. Salt when it boils, not before.
- Meanwhile, make the pesto: In a mortar (or use a food processor with a blade) pound together the oil, almonds and pine-nuts.
- Add the garlic, 2 ice cubes and the rest of the ingredients, pounding quickly to make a paste.You want to leave a bit of a texture for crunch.
- Cook the pasta al dente, as per directions, drain and reserve some of the boiling water. Toss the pasta with the pesto, using some of the reserved water to make it creamier. Grate some fresh pecorino or ricotta salata (or both) over and serve hot with a leaf of basil to garnish.
