Linguine With Pesto Trapanese

1. 1

   Saute the almonds in a little olive oil until tan.

2. 2

   Put basil, garlic, and salt in food processor and chop. Put aside.

3. 3

   Put in almonds and pulse until size of orzo.

4. 4

   Put tomatoes, almonds, basil garlic, cheese, and olive oil back in food processor and whir briefly. Add some fresh-ground coarse pepper.

5. 5

   Boil linguine. If you are Sicilian, become hysterical at the prospect of overcooked pasta. Break open a strand every 60 seconds, and when there is one tiny white speck at the center, drain instantly. Save a cupful of pasta water.

6. 6

   Put pasta in with pesto and mix quickly. Add a little pasta water if necessary. Serve lukewarm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.