Wednesday, October 6, 2010
Pasta with Tomato and Almond Pesto (Pesto alla Trapanese)
Pasta with Tomato and Almond Pesto
adapted from Cook's Illustrated
1/4 cup slivered almonds, toasted
12 ounces cherry or grape tomatoes (about 2 1/2 cups)
1/2 cup packed fresh basil leaves
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
1/2 teaspoon red wine vinegar
1/4 teaspoon red pepper flakes
1/3 cup extra-virgin olive oil
1 pound pasta , preferably linguine or spaghetti
1 ounce Parmesan cheese , grated (about 1/2 cup), plus extra for serving
1. Process almonds, tomatoes, basil, garlic, red wine vinegar, 1 teaspoon salt, and red pepper flakes 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.
2. 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.
3. Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing Parmesan separately.
Download a printable recipe.