Linguine With Pesto Trapanese
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
60
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Sauté the almonds in a little olive oil until tan
2
Put basil, garlic, and salt in food processor and chop
3
Put aside
4
Put in almonds and pulse until size of orzo
5
Put tomatoes, almonds, basil garlic, cheese, and olive oil back in food processor and whir briefly
6
Add some fresh-ground coarse pepper
7
Boil linguine
8
If you are Sicilian, become hysterical at the prospect of overcooked pasta
9
Break open a strand every 60 seconds, and when there is one tiny white speck at the center, drain instantly
10
Save a cupful of pasta water
11
Put pasta in with pesto and mix quickly
12
Add a little pasta water if necessary
13
Serve lukewarm or at room temperature
14
Sauté the almonds in a little olive oil until tan
15
Put basil, garlic, and salt in food processor and chop
16
Put aside
17
Put in almonds and pulse until size of orzo
18
Put tomatoes, almonds, basil garlic, cheese, and olive oil back in food processor and whir briefly
19
Add some fresh-ground coarse pepper
20
Boil linguine
21
If you are Sicilian, become hysterical at the prospect of overcooked pasta
22
Break open a strand every 60 seconds, and when there is one tiny white speck at the center, drain instantly
23
Save a cupful of pasta water
24
Put pasta in with pesto and mix quickly
25
Add a little pasta water if necessary
26
Serve lukewarm or at room temperature