Annas Pesto Trapanese Recipes

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ANNA'S SPAGHETTI AND PESTO TRAPANESE



Anna's Spaghetti and Pesto Trapanese image

Make and share this Anna's Spaghetti and Pesto Trapanese recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

3/4 lb cherry tomatoes, very ripe and sweet
12 large fresh basil leaves
1 plump garlic clove, crushed and peeled
1/3 cup whole almond, lightly toasted
1/4 teaspoon red pepper flakes, to taste
1/2 teaspoon coarse sea salt (more for cooking the pasta) or 1/2 teaspoon kosher salt, to taste (more for cooking the pasta)
1/2 cup extra-virgin olive oil
1 lb spaghetti
1/2 cup freshly grated grana padano or 1/2 cup parmigiano-reggiano cheese

Steps:

  • Rinse the cherry tomatoes, and pat them dry; rinse the basil leaves and pat dry.
  • Drop the tomatoes into the blender jar or food processor bowl, followed by the garlic, almonds, basil leaves, pepper flakes, and 1/2 t salt.
  • Blend for a minute or two to a fine puree; scrape down the bowl, and blend again if any large bits or pieces have survived.
  • With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto.
  • Taste, and adjust seasoning.
  • Heat 6 quarts water with 1 T salt to the boil in a large pot.
  • Scrape all the pesto into a big warm bowl.
  • Cook the spaghetti al dente, lift it from the cooking pot; drain briefly, and drop onto the pesto.
  • Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again.
  • Serve immediately in warm bowls.

Nutrition Facts : Calories 498.1, Fat 23.2, SaturatedFat 3, Sodium 201.8, Carbohydrate 60.9, Fiber 4.1, Sugar 3.9, Protein 12.2

ANNA'S PESTO TRAPANESE



Anna's Pesto Trapanese image

I saw this recipe on "A Moveable Feast" on PBS. It's by Lidia Bastianich of "Lidia's Italian Kitchen" fame. I haven't tried it yet, but I'm putting it here for safe keeping. Can't wait for those first cherry tomatoes of summer!

Provided by SweetPeaNC

Categories     European

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 1/2 cups cherry tomatoes, very ripe and sweet (3/4 pound)
12 large fresh basil leaves
1 garlic clove, crushed and peeled
1/3 cup whole almond, lightly toasted
1/4 teaspoon red pepper flakes (to taste)
1/2 teaspoon coarse sea salt (to taste) or 1/2 teaspoon kosher salt (to taste)
1/2 cup extra virgin olive oil
1/2 cup freshly grated grana padano or 1/2 cup parmigiano-reggiano cheese

Steps:

  • Rinse the cherry tomatoes and pat them dry. Rinse the basil leaves and pat dry.
  • Drop the tomatoes into the blender jar or food-processor bowl, followed by the garlic clove, the almonds, basil leaves, pepper flakes, and salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived.
  • With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste, and adjust seasoning. If you're going to dress pasta within a couple of hours, leave the pesto at room temperature. Refrigerate for longer storage, up to 2 days, but let it return to room temperature before adding to pasta.
  • Serve over 1 pound of hot cooked pasta. Top with the cheese.

Nutrition Facts : Calories 326.1, Fat 33.2, SaturatedFat 4.2, Sodium 296.2, Carbohydrate 6.4, Fiber 2.6, Sugar 3, Protein 3.5

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