Pasta With Tomato And Almond Pesto (Pesto Alla Trapanese)

1. 1

   A half teaspoon of red wine vinegar and 1/4 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. 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. 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. 4

   3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.

5. 5

   4. Add pesto and 1/2 cup Parmesan to cooked pasta, adjusting consistency with reser.

* Per serving · 4 servings · Values may vary.

No additional tips available.