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:
covered percent of daily need
