Spaghetti with Pesto from Trapani: Spaghetti al Pesto Trapanesi

Name: Spaghetti with Pesto from Trapani: Spaghetti al Pesto Trapanesi
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters blanched almonds, chopped; 0 teaspoons chili flakes; 1 bunch fresh basil, leaves picked; 4 cloves garlic, lightly smashed; 4 Tbsps extra-virgin olive oil; 4 servings Salt and freshly ground black pepper; 454 grams dried spaghetti; 3 whole ripe tomatoes; 237 milliliters freshly grated caciocavello

Need a vegan main course? Spaghetti with Pesto from Trapani: Spaghetti al Pesto Trapanesi could be a spectacular recipe to try. This recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains about 17g of protein, 20g of fat, and a total of 596 calories. This recipe serves 4. A mixture of spaghetti, salt and pepper, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

In a food processor, combine 2 tablespoons olive oil, garlic 1/2 of the basil, almonds and tomatoes. Pulse and chop until almost blended. The resulting pesto will be a little chunky and not too wet.

Ingredients you will need

Olive Oil

Tomato

Almonds

Garlic

Basil

Pesto

Equipment you will use

Food Processor

Place the pesto in a bowl and stir, adding another tablespoon olive oil and the grated pecorino. Season, to taste, with salt and pepper. Set the sauce aside so that the flavors will meld.

Ingredients you will need

Salt And Pepper