Linguine with Pesto TrapaneseRomulo Yanes
Ingredients
3/4 cup slivered almonds
1 large handful fresh basil leaves
1 to 2 large garlic cloves
Several sprinkles of sea salt
6 ripe plum tomatoes
Handful of grated Pecorino (about 1/2 cup)
A generous splash of olive oil (about 1/3 cup)
1 pound linguine
Preparation
Step 1
Sauté the almonds in a little olive oil until tan.
Step 2
Put basil, garlic, and salt in food processor and chop. Put aside.
Step 3
Put in almonds and pulse until size of orzo.
Step 4
Put tomatoes, almonds, basil garlic, cheese, and olive oil back in food processor and whir briefly. Add some fresh-ground coarse pepper.
Step 5
Boil linguine. If you are Sicilian, become hysterical at the prospect of overcooked pasta. Break open a strand every 60 seconds, and when there is one tiny white speck at the center, drain instantly. Save a cupful of pasta water.
Step 6
Put pasta in with pesto and mix quickly. Add a little pasta water if necessary. Serve lukewarm or at room temperature.
