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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Ariel Stremkowski
[email protected]This dish was a bit too salty for my taste.
Nida Wahab
[email protected]This dish was a bit too spicy for my taste.
mahlatsi mokgotho
[email protected]Overall, this was a delicious and easy-to-make pasta dish. I would definitely recommend it to others.
Kabanda Gideon
[email protected]This dish was a bit too time-consuming to make.
Erin brown
[email protected]This dish was a bit too expensive to make.
Ambra Stephens
[email protected]The almonds were a bit too crunchy for my taste.
HK SOhag Tamjid
[email protected]This dish was a bit too oily for my taste.
Mothy Joseph
[email protected]The tomatoes were a bit too acidic for my taste.
TARIQUE ALI BHUTTO
[email protected]This dish was a bit bland. I think it needed more salt and pepper.
wello Dessa
[email protected]I wasn't a fan of the almond pesto. It was a bit too sweet for my taste.
KHAALID JAMAC
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The flavors are incredible.
Amina Begum
[email protected]This pasta dish is a great way to get your kids to eat vegetables. My kids love the sweet tomatoes and the nutty almonds.
Knyla Booker
[email protected]I love the simplicity of this dish. It's made with just a few ingredients, but the flavors are amazing. It's a great recipe for beginner cooks.
Angela Jones
[email protected]This dish is a great way to use up leftover tomatoes. I usually have a few extra tomatoes lying around, and this is a delicious way to use them up.
Kigongo Resty
[email protected]I wasn't sure about the almond pesto at first, but I'm so glad I tried it. It's now my go-to pesto recipe. It's so flavorful and versatile.
Farhan Khokhar
[email protected]This pasta dish is a great weeknight meal. It's quick and easy to make, and the results are always delicious. I love the combination of tomatoes, almonds, and basil.
Ali raza Jutt
[email protected]I tried this recipe last night and it was a real crowd-pleaser! The pesto was incredibly flavorful and the almonds added a nice textural contrast. I will definitely be making this again.
Janak Rimal
[email protected]This pasta dish was a delightful journey for my taste buds. The combination of sweet tomatoes, nutty almonds, and aromatic basil in the pesto created a harmonious symphony of flavors. The simplicity of the recipe allowed the freshness of the ingredie