Dinner Tonight: Pesto Trapanese Recipe

1. 1

   Bring a large pot of salty water to boil and cook the spaghetti until al dente.

2. 2

   Meanwhile, warm the almonds in a dry pan until just lightly toasted, then transfer to a food processor and process into a coarse powder. Transfer to a large bowl. Add the basil and garlic with a little oil to the food processor, blend, then stir into the almonds.

3. 3

   Toss the cooked pasta with the pesto, reserving some pasta water to add (if necessary) to keep it from drying out. Serve immediately.

* Per serving · 4 servings · Values may vary.

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