Spaghetti With Pesto Trapanese Recipe

Name: Spaghetti With Pesto Trapanese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound spaghetti; 1/2 cup almonds if you can get the Sicilian ones from Noto they are wonderful; 1/4 cup pine nuts; 1/2 cup extra-virgin olive oil; 3 garlic cloves; 2 tomatoes peeled and seeded; 2 1/2 cups basil; salt; pepper; ricotta salata or pecorino, to be grated fresh over the past

Servings: persons

1 pound spaghetti
1/2 cup almonds if you can get the Sicilian ones from Noto they are wonderful
1/4 cup pine nuts
1/2 cup extra-virgin olive oil
3 garlic cloves
2 tomatoes peeled and seeded
2 1/2 cups basil
salt
pepper
ricotta salata or pecorino, to be grated fresh over the past

1
Place a large (this is key) pot of water to boil. Salt when it boils, not before.
2
Meanwhile, make the pesto: In a mortar (or use a food processor with a blade) pound together the oil, almonds and pine-nuts. Add the garlic, 2 ice cubes and the rest of the ingredients, pounding quickly to make a paste.You want to leave a bit of a texture for crunch.
3
Cook the pasta al dente, as per directions, drain and reserve some of the boiling water. Toss the pasta with the pesto, using some of the reserved water to make it creamier. Grate some fresh pecorino or ricotta salata (or both) over and serve hot with a leaf of basil to garnish.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound spaghetti, 1/2 cup almonds if you can get the Sicilian ones from Noto they are wonderful, 1/4 cup pine nuts, 1/2 cup extra-virgin olive oil, and more.

Yes, Spaghetti With Pesto Trapanese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti With Pesto Trapanese

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