Sicilian-style Pesto Pasta
This linguine pasta dish is a delightful blend of flavors and textures. A creamy pesto made with blanched almonds, caciocavallo or pecorino cheese, and fresh basil coats the perfectly cooked pasta. Topped with ripe vine tomatoes, this dish is a beautiful balance of nuttiness, cheesiness, and freshness in every bite.
— Constant Cookbook
Ingredients
- 300g linguine pasta
- 85g blanched almonds , roughly chopped
- 25g caciocavallo or pecorino cheese, grated
- large handful basil leaves, roughly chopped
- 50ml extra-virgin olive oil
- 4 small vine tomatoes , seeded and chopped
Instructions
- Cook pasta according to pack instructions. Blend together the almonds, cheese, most of the basil and all of the olive oil in a food processor until they form a chunky paste. Drain pasta, then stir through pesto and tomatoes.
- Spoon onto serving plates, then serve sprinkled with the remaining basil leaves.
Yield
Serves 4
Nutrition
- Calories: 528 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 60 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 0.16 milligram of sodium
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