"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Linguine with Pesto Trapanese Recipe

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This recipe for Linguine with Pesto Trapanese, by , is from Ogert Ainos & Baba Juice, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Garrison
Added: Wednesday, March 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup slivered almonds
1 large handful fresh basil leaves
2 large garlic cloves
several sprinkles sea salt
6 ripe plum tomatoes, seeded (squeeze them out)
handful of grated peccorino cheese (1/2 cup)
1/3 cup olive oil
1 lb. linguine

Directions:
Directions:
Put basil, garlic and salt in a food processor and chop. Put in almonds and pulse until the size of rice. Put in tomatoes, cheese and olive oil and whir briefly. Add some freshly ground black pepper. Prepare linguine and save some cooking water to thin sauce if necessary. Mix cooked pasta and pesto. Add some cooking water if it is too thick. Can be served hot or at room temp.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I like it cold, too!

 

 

 

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