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Main Course Savory  •  August 22, 2022

Roasted Pesto alla Trapanese

Roasted Pesto alla Trapanese
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Roasted Pesto alla Trapanese

Serves 4
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Course Main Course
Servings 4 people

Equipment

  • Small baking dish
  • Large pot
  • Food processor

Ingredients
  

  • 1 lb cherry tomatoes
  • 2 Tbsp olive oil
  • Kosher salt and pepper
  • ¼ cup roasted marcona almonds*
  • 2 cloves garlic smashed
  • ½ cup fresh basil leaves plus more for serving
  • A small handful fresh mint leaves
  • ½ cup grated pecorino romano plus more for serving
  • ½ cup olive oil plus more for serving
  • 1 lb linguine

Instructions
 

  • Turn broiler on high.
  • In a small baking dish, toss tomatoes, 2 Tbsp olive oil, salt and pepper. Transfer to broiler and broil until charred, roasted and soft. Let cool slightly.
  • Meanwhile, preheat a large pot of water over high heat.
  • While water comes to a boil, prepare the pesto.
  • Add almonds, garlic, herbs, pecorino and tomatoes to a food processor and blend until smooth but still a bit chunky .
  • Add in olive oil and blend until smooth. Season with salt and pepper.
  • Once water is boiling, heavily salt the water. Drop in pasta and cook until al dente.
  • Once al dente, toss pasta with pesto. Add a generous amount of pasta water to thin pesto into a smooth, saucy, consistency. You will probably need more pasta water than normal!
  • Season to taste with more salt and pepper.
  • Serve topped with more olive oil, pecorino and torn basil leaves.

Notes

*I love using marcona almonds in this, but you can sub toasted silvered almonds too!
Keyword Pasta
Tried this recipe?Let us know how it was!

Tags

  • Pasta

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