Have you ever watched America's Test Kitchen? Dustin and I love that show. Yup, we're food geeks! This recipe was featured on the show a few weeks ago and we couldn't wait to try it. It's a "pink" pesto featuring tomatoes instead of a traditional pesto showcasing basil. It's incredibly simple and so delicious! Seriously, the longest part of the preparation is cooking the noodles. Easy!
Pesto Alla Trapanese
1/4 cup slivered almonds
12 ounces cherry or grape tomatoes
1/2 cup packed fresh basil leaves
1 medium garlic clove , minced
1 small pepperoncini, stemmed, seeded, and minced
2 teaspoons salt
Pinch red pepper flakes
1/3 cup extra-virgin olive oil
1 pound pasta , preferably linguine or spaghetti
1 ounce Parmesan cheese, grated, plus extra for serving
Toast almonds in small skillet over medium
heat, stirring frequently, until pale golden and fragrant, 2 to 4
minutes. Cool almonds to room temperature.
Using a food processor, blend cooled almonds, tomatoes, basil,
garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes until smooth, about 1 minute. Scrape down sides of
bowl with rubber spatula. With machine running, slowly drizzle in oil,
about 30 seconds.
Meanwhile, bring 4 quarts water to boil in
large pot. Add pasta and 1 tablespoon salt and cook until al dente.
Reserve ½ cup cooking water; drain pasta and transfer back to cooking
Add pesto and ½ cup Parmesan to cooked
pasta, adjusting consistency with reserved pasta cooking water so that
pesto coats pasta. Serve immediately, passing Parmesan separately.