Pesto Trapanese with Spaghetti

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Pesto Trapanese with Spaghetti

 

1 pound spaghetti

1/4 pound almonds, skin on or off

1 clove garlic, peeled

4 large handfuls fresh basil leaves

5 oz grated Pecorino or Parmesan cheese

olive oil

1 pound cherry tomatoes, blistered in a dry skillet

 

Bring a large pot of salty water to boil and cook the spaghetti until al dente.

Meanwhile, warm the almonds in a dry pan until just lightly toasted, then

transfer to a food processor and process into a coarse powder. Transfer to a

large bowl. Add the basil and garlic with a little oil to the food processor,

blend, then stir into the almonds.

Add the cheese, then squeeze the tomatoes and their juice into the mixture.

Season to taste with salt and pepper, then add oil to loosen the mixture until

it's the right pesto consistency. Add some pasta water if it's getting too oily.

Toss the cooked pasta with the pesto, reserving some pasta water to add (if

necessary) to keep it from drying out. Serve immediately.

Serves 4.

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