To toast the almonds, spread them on a baking sheet and place in a preheated 350-degree oven. Bake for about 7 minutes, tossing the nuts as they bake, or until the nuts are a light golden brown. This year for the first time we also planted Greek basil which has tiny leaves that are just perfect to toss with my finished pasta dish as shown in the photos.
Buon Appetito!
Deborah Mele 2015
Yield: Serves 4 - 6Prep Time: 20 minsCook Time: 20 mins
Ingredients:
For The Pesto:
- 1 Bunch Fresh Basil, About 1 1/2 Cups Tightly Packed
- 1/4 Cup Lightly Toasted Blanched almonds
- 1/3 Cup Grated Parmesan Cheese
- 1 Large Garlic Clove
- Juice of 1 Lemon
- 1/4 Cup Extra Virgin Olive Oil
- 1 Pound Whole Grain Pasta
- 2 Cups Halved, Ripe Cherry Tomatoes
- 1 Garlic Clove Finely Minced
- 3 Tablespoons Olive Oil
- Salt & Pepper To Taste
- Pinch of Red Pepper Flakes
- Grated Pecorino Romano or Parmesan Cheese
Directions:
Place the pesto ingredients into a food processor and pulse until you reach your desired consistency.
Toss the tomatoes with the olive oil, garlic, salt, red peeper flakes, and pepper and set aside.
Heat a large pot of lightly salted water to a boil, then cook the pasta until it is “al dente”.
Drain the pasta, then return to the pot.
Add the pesto and cherry tomatoes and toss with the hot pasta over medium high heat until piping hot.
Serve in individual bowls, passing the cheese at the table.
Source:
http://www.italianfoodforever.com/2015/07/15901/
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