Lidias Pesto Trapanese Recipes

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ANNA'S SPAGHETTI AND PESTO TRAPANESE (PESTO ALLA ANNA)

The beauty and delight of this dish is that it is so fresh and clean - and it is a cinch to make. It's important to make the pesto with the best ingredients and then just toss in the hot cooked spaghetti to coat it and enjoy.

Provided by Food Network

Categories     main-dish

Time 27m

Yield 4-6 servings

Number Of Ingredients 10



Anna's Spaghetti and Pesto Trapanese (Pesto alla Anna) image

Steps:

  • Rinse the cherry tomatoes and basil leaves and pat them dry.
  • Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, peperoncino and 1/2 tsp salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived.
  • With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste and adjust seasoning. (If you're going dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate if you'll use it longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.)
  • To cook the spaghetti, heat 6 quarts of water with 1 tablespoon salt, to the boil in the large pot. Scrape all the pesto into a big warm bowl.
  • Cook the spaghetti al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls.

3/4 pound (about 2-1/2 cups) cherry tomatoes, very ripe and sweet
12 large fresh basil leaves
1/3 cup of whole almonds, lightly toasted
1 plump garlic clove, crushed and peeled
1/4 teaspoon peperoncino or to taste
1 tablespoon and 1/2 teaspoon salt
1/2 teaspoon coarse sea salt or kosher salt, or to taste, plus more for the pasta
1/2 cup extra-virgin olive oil
1 pound spaghetti
1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano

LIDIA'S PESTO TRAPANESE

Categories     Pasta     Quick & Easy     Summer     Healthy

Yield 4-6 servings

Number Of Ingredients 9



LIDIA'S PESTO TRAPANESE image

Steps:

  • Rinse the cherry tomatoes and pat them dry. Rinse the basil leaves and pat dry. Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, peperoncino and 1/2 tsp salt. Blend for a minute or more to a fine purée; scrape down the bowl and blend again if any large bits or pieces have survived. With the machine still running, pour in the olive oil in a steady stream, emulsifying the purée into a thick pesto. Taste and adjust seasoning. (If you're going to dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate for longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.) To cook the spaghetti, heat 6 quarts of water, with 1 tablespoon salt to the boil in the large pot. Scrape all the pesto into a big warm bowl. Cook the spaghetti al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls.

¾ pound cherry tomatoes, very ripe and sweet
12 leaves fresh basil
⅓ cup whole almonds, lightly toasted
1 garlic clove, crushed and peeled
¼ teaspoon peperoncino
½ teaspoon kosher salt, plus more for cooking the pasta
½ cup extra-virgin olive oil
1 pound spaghetti
½ cup Parmigiano-Reggiano, freshly grated

ANNA'S SPAGHETTI AND PESTO TRAPANESE

Make and share this Anna's Spaghetti and Pesto Trapanese recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9



Anna's Spaghetti and Pesto Trapanese image

Steps:

  • Rinse the cherry tomatoes, and pat them dry; rinse the basil leaves and pat dry.
  • Drop the tomatoes into the blender jar or food processor bowl, followed by the garlic, almonds, basil leaves, pepper flakes, and 1/2 t salt.
  • Blend for a minute or two to a fine puree; scrape down the bowl, and blend again if any large bits or pieces have survived.
  • With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto.
  • Taste, and adjust seasoning.
  • Heat 6 quarts water with 1 T salt to the boil in a large pot.
  • Scrape all the pesto into a big warm bowl.
  • Cook the spaghetti al dente, lift it from the cooking pot; drain briefly, and drop onto the pesto.
  • Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again.
  • Serve immediately in warm bowls.

Nutrition Facts : Calories 498.1, Fat 23.2, SaturatedFat 3, Sodium 201.8, Carbohydrate 60.9, Fiber 4.1, Sugar 3.9, Protein 12.2

3/4 lb cherry tomatoes, very ripe and sweet
12 large fresh basil leaves
1 plump garlic clove, crushed and peeled
1/3 cup whole almond, lightly toasted
1/4 teaspoon red pepper flakes, to taste
1/2 teaspoon coarse sea salt (more for cooking the pasta) or 1/2 teaspoon kosher salt, to taste (more for cooking the pasta)
1/2 cup extra-virgin olive oil
1 lb spaghetti
1/2 cup freshly grated grana padano or 1/2 cup parmigiano-reggiano cheese

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