Wednesday, November 9, 2011

Pesto Alla Trapanese

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 pot.

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.

3 comments:

  1. This sounds fabulous! We are obsessed with the test kitchen too. Have you seen their magazine, Cook's Illustrated?? They have some of their recipes online... I love how all of their recipes are guaranteed to be amazing! Think I may have to try this ometime this week...

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  2. Made this last night to rave reviews! Instead of a raw garlic clove, I used 3 roasted garlic cloves (like in the test kitchen's basic pesto recipe) and I didn't have any pepperoncinis.... are those fresh or in a jar? I would love to have had that additional spice - next time!! Thanks for sharing!

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  3. I'm glad you enjoyed it Sarah! I used a jarred pepperoncini. My husband loves them, so they're always in the fridge!

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