PASTA WITH TOMATO AND ALMOND PESTO (PESTO ALLA TRAPANESE)
Pesto that looked amazing and i want to try it and i'll lose the recipe if it isnt here! its from America's Test Kitchen so it has to be good :)
Provided by kimmer9
Categories One Dish Meal
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- A half teaspoon of red wine vinegar and ¼ 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.
- 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.
- 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.
- 3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.
- 4. Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reser.
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Justo Kiteto
jkiteto46@gmail.comThis dish was a bit too sour for my taste. I think I would use less lemon juice next time.
Hasham Mughal
hmughal@hotmail.comThis dish was a bit too spicy for my taste. I think I would use less red pepper flakes next time.
Indrakala Belbase
indrakala.b@aol.comThe pasta was a bit overcooked for my taste. I think I would cook it for less time next time.
Conde Martinez
m@yahoo.comThis dish was a bit too salty for my taste. I think I would use less salt next time.
Sahil Je
j.s36@aol.comThe pesto was too oily for my taste. I think I would use less olive oil next time.
Fahreta Hasancevic
hasancevic-f@gmail.comThis recipe was a bit bland for my taste. I think I would add more garlic and red pepper flakes next time.
Abdull Azeez
azeez_abdull93@gmail.comI loved this dish! The pesto was so flavorful and the pasta was cooked perfectly. I will definitely be making this dish again.
Larry Jones
l.jones68@aol.comThis dish was easy to make and very delicious. The pesto was flavorful and the pasta was cooked perfectly. I would definitely make this dish again.
Chris Hardwirk
c.h53@gmail.comI made this dish for a potluck and it was a huge success! Everyone loved it. The pesto was so flavorful and the pasta was cooked perfectly. I will definitely be making this dish again.
Md Khokhon Mia
mia_m@hotmail.frThis pasta dish is a great way to use up leftover tomatoes. I had a bunch of tomatoes that were about to go bad, so I decided to make this pesto. It turned out great! The pesto was very flavorful and the pasta was cooked perfectly. I will definitely
Adil Ahmed
a@gmail.comI've made this recipe several times now and it's always a hit! The pesto is so easy to make and it's packed with flavor. I love that I can use fresh or frozen tomatoes, depending on what I have on hand. The toasted almonds add a nice crunch and the s
Alfred Florence
a.f18@aol.comThis pasta dish was a delightful symphony of flavors! The combination of tomatoes, almonds, and basil created a pesto that was both nutty and refreshing. The pesto coated the pasta perfectly, and the addition of sun-dried tomatoes and toasted almonds