Spaghetti With Pesto Trapanese

Name: Spaghetti With Pesto Trapanese
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: Italian
Ingredients: 1 lb Spaghetti (1 pound spaghetti); ½ cup Almonds (1/2 cup (80 gr) almonds (if you can get the Sicilian ones from Noto they are wonderful)); ¼ cup Pine Nuts (1/4 cup (30 gr) pine nuts); ½ cup Extra Virgin Olive Oil (1/2 cup (100 gr) extra virgin olive oil); 3 pieces Garlic (3 garlic cloves); 2 pieces Vine Ripened Tomato (2 tomatoes, peeled and seeded); 2 ½ cup Basil (2 1/2 cups (60 gr) basil); 0 pieces Salt and Pepper (Salt and pepper as needed); 0 pieces Ricotta Salata Cheese (Ricotta salata or pecorino, to be grated fresh over the past)

25 minItalian

Servings6

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Vegetarian
Pescatarian

Steps

1Place a large (this is key) pot of water to boil. Salt when it boils, not before.
2Meanwhile, make the pesto: In a mortar (or use a food processor with a blade) pound together the oil, almonds and pine-nuts.
3Add the garlic, 2 ice cubes and the rest of the ingredients, pounding quickly to make a paste.You want to leave a bit of a texture for crunch.
4Cook the pasta al dente, as per directions, drain and reserve some of the boiling water. Toss the pasta with the pesto, using some of the reserved water to make it creamier. Grate some fresh pecorino or ricotta salata (or both) over and serve hot with a leaf of basil to garnish.