9799692b348 Nivedhanam: Pasta with Tomato and Almond Pesto (Pesto Alla Trapanese)

Friday, December 6, 2013

Pasta with Tomato and Almond Pesto (Pesto Alla Trapanese)

Pasta is a very famous Italian Dish. There are so many varieties of Pasta and this one is based on a almond sauce. I got this from a TV show by the chef Lidia of Lidia's Italy.
Pasta Trapenese - IMG_9689
Almonds - 1/4 cup (slivered)
Cherry or Grape tomatoes (about 2 1/2 cups) or 2 cup of crushed tomato
Fresh Basil Leaves - 1/2 cup (packed) 
Garlic Cloves - 3 (minced - about 1 teaspoon)
Green Chili - 1 small minced (about 1/2 teaspoon)
Salt – 1 1/4 tea spoon + 3/4 tea spoon
Chili Flakes - Pinch
Extra Virgin Olive Oil - 1/4 cup
Pasta - 500 grams packet (I used Multigrain Penne)
Parmesan Cheese - 1/2 cup (grated), plus extra for serving
Pasta Trapenese - IMG_9686
MethodRoast the almonds on medium heat, stirring frequently, until pale golden and fragrant. This should take about 2 to 4 minutes.
Allow them to cool completely
Grind together cooled almonds, tomatoes, basil, garlic, green chili, 3/4 teaspoon salt, and red pepper flakes (if using) in food processor until smooth. Slowly drizzle the oil and continue grinding. This paste is the Almond Pesto. 
Meanwhile, bring 3 liters of water to boil in large pot. Add pasta and 1 1/4 tea spoon salt and cook until well done as per the package instructions.
Reserve ½ cup pasta cooking water
Drain the excess water and transfer the pasta back to cooking pan.
Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta well.
Garnish with more parmesan and coriander leaves or basil leaves and Serve immediately.
Pasta Trapenese - IMG_9691

Sending this to Spotlight – Continental,


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