SICILIAN PESTO SPAGHETTI
A flavoursome Italian pesto recipe made with sun-dried tomatoes, basil & almonds. It coats spaghetti like a comforting hug.
Provided by Jacqueline Meldrum with kind permission
Categories dinner
Time 17m
Number Of Ingredients 8
Steps:
- Cook the pasta in a large saucepan with plenty of boiling salted water until al dente.
- While the pasta is cooking, place the almonds in a frying pan over a medium heat and toast until golden brown all over. Set aside to cool.
- Place the basil and sun-dried tomatoes in a food processor with the garlic.
- As you start to blitz, pour in enough oil to create a smooth paste.
- Add the almonds and continue to blitz until creamy. Add more oil if necessary.
- Transfer the mixture to a large bowl and use a fork to fold in the Parmesan cheese.
- Season with salt & pepper and set aside.
- Drain the cooked pasta well and tip into the bowl with the pesto. Mix everything together for 30 seconds to allow the pesto to coat the spaghetti.
- Serve immediately, with a few basil leaves scattered on top.
- Enjoy!
Nutrition Facts : Calories 461.50, Fat 21.59, SaturatedFat 4.91, Carbohydrate 53.07, Fiber 5.28, Sugar 2.01, Protein 17.08, Sodium 603.36, Cholesterol 17.20
SPAGHETTI WITH SICILIAN PESTO
A bold sauce incorporating the flavors of Sicily like raisins, anchovies, and capers coat the long strands of spaghetti in this easy weeknight dinner. Almonds, Parmesan, and olive oil step in to temper the bite of the more assertive ingredients, resulting in a delightfully sweet-and-sour flavor profile.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Roast pepper over a gas flame, turning, until blackened, about 8 minutes. (Or blacken under broiler.) Transfer to a bowl; cover with plastic wrap. Let stand 10 minutes. Remove skin, stem, ribs, and seeds. Tear into 2-inch pieces. Puree in a blender with tomatoes, anchovies, capers, raisins, almonds, cheese, and oil; season with salt and pepper.
- Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 cup pasta water; drain pasta and return to pot.
- Add pepper mixture, then reserved pasta water, a little at a time, until sauce evenly coats pasta. Serve, topped with cheese, almonds, and parsley, and drizzled with oil.
SICILIAN-STYLE PESTO PASTA
Authentic pesto pasta straight from the shores of Sicily
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Pasta, Snack, Starter, Supper
Time 20m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 528 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 0.16 milligram of sodium
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