Fettuccine With Trapanese Pesto Food

FETTUCCINE WITH TRAPANESE PESTO

Fettuccine with Trapanese Pesto image

Categories Food Processor Garlic Pasta Tomato Vegetarian Quick & Easy Parmesan Basil Almond Summer Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 11

Ingredients

2 garlic cloves
3/4 cup slivered blanched almonds (3 ounces)
1 cup coarsely chopped fresh basil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 tomatoes (1/2 pound total), peeled (see cooks' note, below), quartered, and seeded
1 ounce Pecorino Romano or Parmigiano-Reggiano (1/2 cup)
1/3 cup extra-virgin olive oil
1 1/2 cups grape or cherry tomatoes (6 ounces), halved
1 pound dried fettuccine (not egg)
Garnish: fresh basil leaves

Steps:

Purée garlic, almonds, basil, salt, and pepper in a food processor until almonds are coarsely ground. Add quartered tomatoes and cheese to purée and process until mixture is fairly smooth. With motor running, add oil in a stream and blend until incorporated. Transfer pesto to a large bowl and stir in grape tomatoes.
Cook fettuccine in a 6- to 8-quart pot of boiling salted water , uncovered, until just al dente. Drain pasta and toss with sauce. Serve immediately.

LINGUINE WITH PESTO TRAPANESE

Linguine with Pesto Trapanese image

Provided by Amy Bloom

Number Of Ingredients 8

Ingredients

3/4 cup slivered almonds
1 large handful fresh basil leaves
1 to 2 large garlic cloves
Several sprinkles of sea salt
6 ripe plum tomatoes
Handful of grated Pecorino (about 1/2 cup)
A generous splash of olive oil (about 1/3 cup)
1 pound linguine

Steps:

Sauté the almonds in a little olive oil until tan.
Put basil, garlic, and salt in food processor and chop. Put aside.
Put in almonds and pulse until size of orzo.
Put tomatoes, almonds, basil garlic, cheese, and olive oil back in food processor and whir briefly. Add some fresh-ground coarse pepper.
Boil linguine. If you are Sicilian, become hysterical at the prospect of overcooked pasta. Break open a strand every 60 seconds, and when there is one tiny white speck at the center, drain instantly. Save a cupful of pasta water.
Put pasta in with pesto and mix quickly. Add a little pasta water if necessary. Serve lukewarm or at room temperature.

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