Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Almond Pesto: A Taste of Sicilian Sunshine
Discover the delight of pasta tossed in a vibrant almond pesto — a light, flavoursome dish that’s ready in just about half an hour!
🛒 Ingredients
- ✓ 400g short pasta such as rigatoni or penne rigate
- ✓ 1kg ripe tomatoes
- ✓ 3 cloves of garlic
- ✓ Extra virgin olive oil
- ✓ 150g peeled and toasted almonds
- ✓ A small bunch of fresh basil
- ✓ 70g grated Sicilian pecorino cheese
- ✓ Salt
- ✓ Black pepper
📊 Nutritional Information
This pasta with almond pesto is a true celebration of Sicily’s rich culinary heritage, bringing the vibrant aromas and tastes of this beautiful island straight to your plate. Rooted in the traditional Trapani pesto, it honours the simple, wholesome ingredients of the Mediterranean. The star here is the toasted almond, perfectly paired with fresh basil and the fragrant pecorino cheese from Sicily, creating a harmonious blend that wins you over from the very first bite. Best enjoyed in the warmer months, when tomatoes are at their sweetest and juiciest, this pasta makes for a lovely family lunch or a relaxed dinner with friends, especially when savoured with a good glass of Sicilian wine.
👨🍳 Preparation
- 1
Blanch the tomatoes in hot water for a moment, then peel, remove the seeds, and roughly chop.
- 2
Crush the almonds together with a few basil leaves in a pestle and mortar.
- 3
Transfer the almond crumb to a bowl. Then, in the mortar, pound the garlic, more basil, a pinch of salt until you get a smooth paste.
- 4
Pour the chopped tomatoes into a large bowl, stir in the garlic-basil mixture with a pinch of salt until well combined.
- 5
Add the basil-infused almond crumbs, a generous splash of extra virgin olive oil, freshly ground black pepper, and the grated pecorino. Taste and adjust the seasoning if needed. Let it rest for a couple of hours to develop the flavours.
- 6
Cook the pasta until al dente, then toss it in the pesto mixture over a high heat until everything is nicely combined.
- 7
Serve the pasta warm, garnished with a couple of fresh basil leaves.
💡 Tips and Variations
For a bit of a kick, add a pinch of chilli flakes to the pesto. If you prefer a creamier texture, stir in a splash of the pasta cooking water to bring it all together beautifully.
📦 Storage
- • Keep the pesto refrigerated and use within 2 days.
- • You can freeze the pesto in small containers for up to a month.
- • Reheat the pasta in the oven at 160°C for 10 minutes before serving.
🍷 Pairing
Enjoy this almond pesto pasta with a glass of Sciacca Nero d'Avola, served slightly chilled between 16 and 18 degrees Celsius to bring out the dish’s flavours.
Why not bring a bit of Sicilian sunshine into your kitchen with this lovely almond pesto pasta? It’s straightforward, packed with flavour, and perfect for sharing with family or friends. Trust me, once you try it, you’ll want to make it again and again — do give it a go and savour every mouthful together!
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