This super-simple pasta dish tastes like summer. The sauce can be made in the time it takes to boil water and cook the pasta, and it's a great use for any herbs in your garden. I used a mix of mint, basil, and lemon thyme, but you can go crazy with whatever other leafy herbs you have. The pesto base is supplemented with a pound of tomatoes, making the sauce taste even more fresh and summer-y. This pasta is great hot or cold.
Pesto alla Trapanese (adapted from Back Pocket Pasta)
1 pound pasta
1/4 cup toasted blanched almonds
1 pound cherry tomatoes
1 large garlic clove
2 cups mixed leafy herbs
1 tsp kosher salt
1/2 tsp Aleppo pepper or crushed red pepper flakes
1/2 cup olive oil
1/3 cup Pecorino Romano cheese
1. Cook the pasta until al dente and drain.
2. Meanwhile, combine the almonds, tomatoes, garlic, herbs, salt, and chile flakes in a food processor. Pulse until roughly chopped.3. Add the olive oil in a slow, steady stream, while pulsing. Continue to pulse until the sauce forms a smooth paste.
4. Transfer the pesto to a serving bowl and fold in the cheese. Taste and season with salt and pepper as needed. Add the pasta and toss to combine.