PASTA SAUCE: Pesto Trapanese

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* Exported from MasterCook *

 

Pesto Trapanese

 

Recipe By :Cook's Magazine April 1990

Serving Size : 6 Preparation Time :0:20

Categories : Fall First Course

Main Course Pasta

Sicilian Summer

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cloves garlic

1 teaspoon salt

1 cup fresh basil leaves

1 cup blanched, chopped almonds

4 ripe tomatoes -- peeled and chopped

1/2 cup olive oil

Black pepper

1 1/2 pounds bavette or spaghetti

 

TO PREPARE:

In a mortar pound the garlic, salt, and basil into a paste; add the

almonds little by little and then the tomatoes. When all the ingredients

are reduced to a pulp, add the oil and the pepper. (This can be done in an

electric blender, in which case the oil should be added at the beginning.)

 

Cook the pasta in boiling salted water, drain, and toss in a serving bowl

together with the pesto until the latter is evenly distributed. Serve at

once.

 

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Per Serving (excluding unknown items): 744 Calories; 33g Fat (39.2%

calories from fat); 20g Protein; 94g Carbohydrate; 5g Dietary Fiber; 0mg

Cholesterol; 374mg Sodium. Exchanges: 6 Grain(Starch); 1/2 Lean Meat; 1

Vegetable; 6 Fat.

 

NOTES : Lively pasta with a raw sauce of garlic, basil, almonds

and tomatoes.

 

Nutr. Assoc. : 0 0 0 2277 26367 0 0 1405