Sicilian-style pesto pasta

Sicilian-style pesto pasta

Authentic pesto pasta straight from the shores of Sicily

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Ready in 20 mins

Method

  1. 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.
  2. Spoon onto serving plates, then serve sprinkled with the remaining basil leaves.

528 kcalories, protein 16g, carbohydrate 60g, fat 27 g, saturated fat 4g, fibre 4g, salt 0.16 g

Recipe from Good Food magazine, May 2005.

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Latest comments and suggestions

  • 09 February 2008

    Starving rated and commented on this recipe

    3 stars

    quick & easy, but using the right weight of Almonds overbalanced the flavour in my opinion, and works better with a couple more tomatoes.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Ready in 20 mins

Ingredients

  • 300g linguine pasta
  • 85g blanched almonds , roughly chopped
  • 25g caciocavallo or pecorino cheese, grated
  • large handful basil leaves, roughly chopped
  • 50ml extra-virgin olive oil
  • 4 small vine tomatoes , seeded and chopped
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528 kcalories, protein 16g, carbohydrate 60g, fat 27 g, saturated fat 4g, fibre 4g, salt 0.16 g

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