Spaghetti With Pesto Trapanese
Spaghetti With Pesto Trapanese is a lacto ovo vegetarian recipe with 6 servings. For $1.46 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 433 calories, 14g of protein, and 15g of fat. Not a lot of people made this recipe, and 4 would say it hit the spot. Head to the store and pick up spaghetti, almonds, pine nuts, and a few other things to make it today. It works best as a main course, and is done in around 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is tremendous. Try Spaghetti with Pesto Trapanese, Pasta con il pesto alla Trapanese (Tomato and almond pesto), and Pasta con il pesto alla Trapanese (Tomato and almond pesto) for similar recipes.
Ingredients
| name |
|---|
 spaghetti (453.592 grams) |
 almonds (71.5 grams) |
 pine nuts (33.75 grams) |
 extra virgin olive oil (108 milliliters) |
 garlic cloves (3) |
 tomatoes (2) |
 basil (60 grams) |
 salt and pepper (6 servings) |
 pecorino (6 servings) |
Steps
- 1 Place a large (this is key) pot of water to boil. Salt when it boils, not before.
- 2 Meanwhile, make the pesto: In a mortar (or use a food processor with a blade) pound together the oil, almonds and pine-nuts.
- 3 Add 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.
- 4 Cook 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.