Pasta with Tomato and Almond Pesto (Pesto Alla Trapanese)

Name: Pasta with Tomato and Almond Pesto (Pesto Alla Trapanese)
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 1/4 cup, slivered almonds; 12 ounces, cherry or grape tomatoes (about 2 1/2 cups); 1/2 cup, packed fresh basil leaves; 1 medium, garlic clove, minced or pressed through garlic press (about 1 teaspoon); 1 small, pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced (about 1/2 teaspoon) (see note); , Table salt; pinch, red pepper flakes (optional); 1/3 cup, extra-virgin olive oil; 1 pound, pasta, preferably linguine or spaghetti; 1 ounce, Parmesan cheese, grated (about 1/2 cup), plus extra for serving

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Pasta
Cookbook Collection

By Yvonne Ruperti ･ Appears in Cook's Illustrated July/August 2009, America's Test Kitchen TV

Not all pesto is basil, pine nuts, and Parmesan. In Sicily, tomatoes and almonds take center stage.

SERVES 4 to 6

TIME 40 minutes

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