Side dish

Spaghetti With Pesto Trapanese

Name: Spaghetti With Pesto Trapanese
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 pound spaghetti; 0.5 cup almonds; 0.25 cup pine nuts; 0.5 cup extra virgin olive oil; 3 garlic cloves; 2 tomatoes; 2.5 cups basil; 6 servings salt and pepper; 6 servings pecorino

snackdinnerlunchVegetarianShellfish-FreeEgg-FreeSoy-FreeSesame-Free

Ingredients

spaghetti1 pound
almonds0.5 cup
pine nuts0.25 cup
extra virgin olive oil0.5 cup
garlic cloves3
tomatoes2
basil2.5 cups
salt and pepper6 servings
pecorino6 servings

Instructions

1
Place a large (this is key) pot of water to boil.
2
Salt when it boils, not before.
3
Meanwhile, make the pesto: In a mortar (or use a food processor with a blade) pound together the oil, almonds and pine-nuts.
4
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.
5
Cook the pasta al dente, as per directions, drain and reserve some of the boiling water.
6
Toss the pasta with the pesto, using some of the reserved water to make it creamier.
7
Grate some fresh pecorino or ricotta salata (or both) over and serve hot with a leaf of basil to garnish.