Wednesday, July 17, 2019

Pesto alla Trapanese

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)
Serves 4

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.

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