Sicilian-style pesto pasta
Authentic pesto pasta straight from the shores of Sicily
1
rating
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 mins
- 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.
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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http://www.bbcgoodfood.com/recipes/1955/
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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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Choose a red wine from the south of Italy to go with this dish - try a primitivo or negroamaro.
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 minsIngredients
- 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
528 kcalories, protein 16g, carbohydrate 60g, fat 27 g, saturated fat 4g, fibre 4g, salt 0.16 g
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09 February 2008
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