Pasta: Penne with Pesto Trapanese
Penne mit Pesto Trapanese
©Konrad Limbeck
Penne mit Pesto Trapanese
©Konrad Limbeck
Ingredients (Serves 2)
300
g
penne pasta
70
g
almonds (blanched)
30
g
basil
1/16
l
olive oil
1/2
can
tomatoes or 1-2 beef tomatoes
1
dried chilli pepper
1
clove
garlic, peeled
- Chop basil, chilli, garlic add salt and blend in a food processor. Roast the almonds in the oven at 180 °C until golden brown, approx. 5 to 10 minutes.
- Put most of the toasted almonds (some will be needed later) into the food processor and blend for a few seconds only - otherwise it gets mushy.
- Pour olive oil into pesto, mix well with a spoon rather than switching on the processor. Finally add the chopped tomatoes.
- Cook the pasta al dente in salted boiling water as per the packaging instructions, drain but reserve a some of the cooking water.
- Mix the pasta and pesto together, add an extra dash of olive oil and dilute with some cooking water to alter consistency if required.
- Stir together and place it back on heat if necessary until it becomes creamy.
- Place the pesto pasta on dishes, grind the remaining almonds in a food processor or chop them with a knife and sprinkle on top. Add some grated parmesan.
