Pasta With Tomato And Almond Pesto (pesto Alla Trapanese)

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1/4 cup slivered almonds
• 12 ounces cherry tomatoes (about 2 1/2 cups)
• 1/2 cup fresh basil leaf
• 1 medium garlic clove, minced (about 1 teaspoon)
• 1 small pepperoncini pepper, stemmed, seeded, and minced (hot peppers in vinegar)
• table salt
• 1 pinch red pepper flakes (optional)
• 1/3 cup extra virgin olive oil
• 1 lb pasta, preferably linguine
• 1 ounce parmesan cheese, grated (about 1/2 cup)

Recipe

• 1 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.
• 2 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 2. process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. scrape down sides of bowl with rubber spatula. with machine running, slowly drizzle in oil, about 30 seconds.
• 4 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.
• 5 4. add pesto and ½ cup parmesan to cooked pasta, adjusting consistency with reser.