Spaghetti with Sicilian Pesto
Spaghetti with Sicilian Pesto
Ingredients
1 pound Rustichella D'Abruzzo spaghetti, cooked to package instructions.
½ cup Academia Barilla Extra Virgin Olive Oil
½ cup mint leaves
1 cup fresh basil leaves
¼ cup almonds, blanched
½ cup pecorino cheese, grated
4 ripe Roma tomatoes, peeled and finely diced
¼ teaspoon
1 teaspoon salt
¼ cup Academia Barilla Extra Virgin Olive Oil
2. Add the mint, basil and cheese and pulse again briefly until everything is blended.
3. Slowly drizzle in the olive oil. This sauce can be made chunky and has more character done in this way.
4. Transfer the sauce to a bowl and add the tomatoes. Season with salt to taste.
5. Toss pasta with pesto. Garnish with pecorino Romano cheese and fried capers*.
Trapanese Pesto
2 cloves garlic, smashed½ cup Academia Barilla Extra Virgin Olive Oil
½ cup mint leaves
1 cup fresh basil leaves
¼ cup almonds, blanched
½ cup pecorino cheese, grated
4 ripe Roma tomatoes, peeled and finely diced
¼ teaspoon
1 teaspoon salt
Fried Capers
½ cup Mediterranean Organic Wild Non-Pareil Capers¼ cup Academia Barilla Extra Virgin Olive Oil
Preparation
1. Place the almonds, garlic and chili flakes in a food processor and pulse just until roughly chopped.2. Add the mint, basil and cheese and pulse again briefly until everything is blended.
3. Slowly drizzle in the olive oil. This sauce can be made chunky and has more character done in this way.
4. Transfer the sauce to a bowl and add the tomatoes. Season with salt to taste.
5. Toss pasta with pesto. Garnish with pecorino Romano cheese and fried capers*.