Sicilian-style pesto pasta
Authentic pesto pasta straight from the shores of Sicily
- Ready in 20 mins
- Serves 4
- Easy
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
Method
-
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.
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