Trapanese Pesto with Casarecce
Trapanese Pesto with Casarecce
Ingredients
For the Trapanese Pesto
- 4 ounces toasted almonds, (about 1 cup)
- 1 garlic, clove
- 1 pint cherry tomatoes
- 2 fresh basil, large handfuls
- 1/2 cup olive oil
- 3 ounces pecorino Romano cheese, grated, plus more for serving
- 1/4 teaspoon red pepper flakes
- as needed salt
For the Pasta
- 1 pound casarecce pasta
- as needed salt, for pasta water
Instructions
- 1
In a food processor, combine the toasted almonds and garlic. Pulse until the almonds are finely chopped but not yet a paste. You want some texture.
⏱️ 2 min
- 2
Add the cherry tomatoes, 1/2 cup of olive oil, fresh basil, and red pepper flakes to the food processor. Pulse until the mixture is well combined but still chunky. The pesto should not be completely smooth.
⏱️ 3 min
- 3
Transfer the prepared pesto to a large mixing bowl. Stir in the 3 ounces of grated pecorino Romano cheese and season with salt to taste. Set aside.
⏱️ 2 min
- 4
Bring a large pot of heavily salted water to a rolling boil. Add the casarecce pasta and cook according to package directions until al dente.
⏱️ 8 min•🌡️ 212
- 5
Before draining the pasta, reserve 1 cup of the starchy pasta water.
⏱️ 1 min
- 6
Drain the pasta and immediately add it to the bowl with the trapanese pesto. Toss thoroughly to coat the pasta evenly with the sauce. Ensure the pasta is off the heat when mixing with the pesto.
⏱️ 2 min
- 7
If the sauce appears too thick or needs to be loosened, add a splash of the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
⏱️ 1 min
- 8
Serve immediately, garnished with additional grated pecorino Romano cheese and a drizzle of extra olive oil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Trapanese Pesto with Casarecce
For the Trapanese Pesto
- 4 ounces toasted almonds, (about 1 cup)
- 1 garlic, clove
- 1 pint cherry tomatoes
- 2 fresh basil, large handfuls
- 1/2 cup olive oil
- 3 ounces pecorino Romano cheese, grated, plus more for serving
- 1/4 teaspoon red pepper flakes
- as needed salt
For the Pasta
- 1 pound casarecce pasta
- as needed salt, for pasta water
Instructions
- 1
In a food processor, combine the toasted almonds and garlic. Pulse until the almonds are finely chopped but not yet a paste. You want some texture.
⏱️ 2 min - 2
Add the cherry tomatoes, 1/2 cup of olive oil, fresh basil, and red pepper flakes to the food processor. Pulse until the mixture is well combined but still chunky. The pesto should not be completely smooth.
⏱️ 3 min - 3
Transfer the prepared pesto to a large mixing bowl. Stir in the 3 ounces of grated pecorino Romano cheese and season with salt to taste. Set aside.
⏱️ 2 min - 4
Bring a large pot of heavily salted water to a rolling boil. Add the casarecce pasta and cook according to package directions until al dente.
⏱️ 8 min•🌡️ 212 - 5
Before draining the pasta, reserve 1 cup of the starchy pasta water.
⏱️ 1 min - 6
Drain the pasta and immediately add it to the bowl with the trapanese pesto. Toss thoroughly to coat the pasta evenly with the sauce. Ensure the pasta is off the heat when mixing with the pesto.
⏱️ 2 min - 7
If the sauce appears too thick or needs to be loosened, add a splash of the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
⏱️ 1 min - 8
Serve immediately, garnished with additional grated pecorino Romano cheese and a drizzle of extra olive oil.
⏱️ 1 min