Spaghetti With Pesto Trapanese

If you have about 45 minutes to spend in the kitchen, Spaghetti With Pesto Trapanese might be a super lacto ovo vegetarian recipe to try. For $1.46 per serving, you get a main course that serves 6. One portion of this dish contains around 14g of protein, 15g of fat, and a total of 435 calories. Head to the store and pick up basil, salt and pepper, pecorino, and a few other things to make it today. Not a lot of people made this recipe, and 4 would say it hit the spot. It is brought to you by Foodista. Overall, this recipe earns an awesome spoonacular score of 88%. Similar recipes include Spaghetti with Pesto Trapanese, Pasta con il pesto alla Trapanese (Tomato and almond pesto), and Pasta con il pesto alla Trapanese (Tomato and almond pesto).

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 pound spaghetti

1/2 cup (80 gr) almonds (if you can get the Sicilian ones from Noto they are wonderful)

1/4 cup (30 gr) pine nuts

1/2 cup (100 gr) extra virgin olive oil

3 garlic cloves

2 tomatoes, peeled and seeded

2 1/2 cups (60 gr) basil

2 1/2 cups (60 gr) basil

Salt and pepper as needed

Ricotta salata or pecorino, to be grated fresh over the past

Equipment:

pot

food processor

mortar and pestle

Cooking instruction summary:

Place a large (this is key) pot of water to boil. Salt when it boils, not before. Meanwhile, make the pesto: In a mortar (or use a food processor with a blade) pound together the oil, almonds and pine-nuts. Add the garlic, 2 ice cubes and the rest of the ingredients, pounding quickly to make a paste.You want to leave a bit of a texture for crunch. Cook the pasta al dente, as per directions, drain and reserve some of the boiling water. Toss the pasta with the pesto, using some of the reserved water to make it creamier. Grate some fresh pecorino or ricotta salata (or both) over and serve hot with a leaf of basil to garnish.

 

Step by step:


1. Place a large (this is key) pot of water to boil. Salt when it boils, not before.

2. Meanwhile, make the pesto: In a mortar (or use a food processor with a blade) pound together the oil, almonds and pine-nuts.

3. Add the garlic, 2 ice cubes and the rest of the ingredients, pounding quickly to make a paste.You want to leave a bit of a texture for crunch.

4. Cook the pasta al dente, as per directions, drain and reserve some of the boiling water. Toss the pasta with the pesto, using some of the reserved water to make it creamier. Grate some fresh pecorino or ricotta salata (or both) over and serve hot with a leaf of basil to garnish.


Nutrition Information:

Quickview
435 Calories
14g Protein
14g Total Fat
62g Carbs
46% Health Score
Limit These
Calories
435k
22%

Fat
14g
23%

  Saturated Fat
1g
10%

Carbohydrates
62g
21%

  Sugar
3g
4%

Cholesterol
0.51mg
0%

Sodium
202mg
9%

Get Enough Of These
Protein
14g
29%

Manganese
1mg
88%

Vitamin K
91µg
87%

Selenium
48µg
70%

Vitamin E
4mg
30%

Vitamin A
1402IU
28%

Copper
0.52mg
26%

Magnesium
104mg
26%

Phosphorus
257mg
26%

Fiber
4g
20%

Iron
2mg
14%

Zinc
2mg
14%

Vitamin B2
0.22mg
13%

Potassium
452mg
13%

Vitamin B3
2mg
12%

Vitamin C
9mg
12%

Vitamin B6
0.21mg
11%

Folate
40µg
10%

Calcium
93mg
9%

Vitamin B1
0.14mg
9%

Vitamin B5
0.49mg
5%

covered percent of daily need
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