Fettuccine with Trapanese Pesto |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This pesto, from Trapani, in Sicily, is made with almonds and tomato and far less basil than traditional pesto don't expect it to be green. Ingredients:
2 garlic cloves |
3/4 cup slivered blanched almonds (3 ounces) |
1 cup coarsely chopped fresh basil |
1 1/2 teaspoons salt |
1/4 teaspoon black pepper |
2 tomatoes (1/2 pound total), peeled (see cooks' note, below), quartered, and seeded |
1 ounce pecorino romano or parmigiano-reggiano (1/2 cup) |
1/3 cup extra-virgin olive oil |
1 1/2 cups grape or cherry tomatoes (6 ounces), halved |
1 pound dried fettuccine (not egg) |
garnish: fresh basil leaves |
Directions:
1. Purée garlic, almonds, basil, salt, and pepper in a food processor until almonds are coarsely ground. Add quartered tomatoes and cheese to purée and process until mixture is fairly smooth. With motor running, add oil in a stream and blend until incorporated. Transfer pesto to a large bowl and stir in grape tomatoes.
2. Cook fettuccine in a 6- to 8-quart pot of boiling salted water , uncovered, until just al dente. Drain pasta and toss with sauce. Serve immediately.
3. Cooks' note: To peel tomatoes, first cut an X in the end opposite the stem, then immerse in boiling water 10 to 15 seconds. Transfer to a bowl of ice and cold water, then peel.
|
|