Another great, easy and meatless pasta dish, this time from America's Test Kitchen. It couldn't be easier and a wonderful light main course or starter. Most Pestos are heavy with the oil, garlic and basil and this hits all those notes, just softer. Hot or cold it does well.
Sicilian Pesto Pasta
1/4 cup blanched slivered almonds, toasted
2 1/2 cups cherry tomatoes
1/2 cup basil leaves plus a few for garnish
small clove of garlic
pinch of red pepper flakes
1 peperoncini, chopped
Throw all of the above in a food processor and blend until everything is chopped. While running, add 1/3 cup of olive oil and blend. Then stir in 1/2 cup grated Parmesan cheese. Season with salt and pepper.
Cook 1 pound of spaghetti or linguine pasta in salted water and reserve a cup of cooking water.
Toss the pesto with the hot pasta using a little of the cooking water if it is too thick. Serve with a few chopped basil leaves and more cheese.
This is one of my new pasta bowls; I love them. Tell me why I didn't buy more? This is good hot but I served it cold the next day and just as yummy. I let it come to room temp before serving.