Tomato, Basil and Almond Pesto Pasta (Pesto alla Trapanese)

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Into a food processor, add the toasted almonds, cherry tomatoes, basil, garlic, pickled banana or hot peppers, and salt to taste, process until smooth.

3. 3

   Scape down the sides of the bowl as necessary.

4. 4

   Drizzle the olive oil into the processor slowly as the machine is running.

5. 5

   Cook pasta according to the package to the desired level of al dente.

6. 6

   Reserve 1/4 cup of pasta cooking water.

7. 7

   Drain the pasta for a minute then return to the pot.

8. 8

   Add the pesto and 1/2 cup of parmesan cheese into the pot with cooked pasta and toss together.

9. 9

   Add a little bit pasta cooking water to adjust the consistency as desired.

10. 10

    (We use about 2 tablespoons usually).

11. 11

    Sprinkle with reserved parmesan on top of pasta.

12. 12

    Serve and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.