Pasta with Sicilian Pesto
This combination of mint and basil with refreshing cherry tomatoes make a great version of Pest Sauce.
Servings: 6 servings
Ingredients
- 4 cups Pasta (cooked) gluten free or a pasta of your choice
- 2 cups Cherry Tomatoes
- 1 bunch basil about 2 cups
- 1 bunch mint about 2 cups
- 1 lemon juice
- 3 tablespoon capers washed and rinsed
- 2 cloves garlic
- 1/4 cup almonds peeled or you can use sliver almonds
- 1/4 cup pistachios shelled (salted ok)
- 1/2 cup Pecorino cheese
- 1/4 cup Parmigiano Reggiano cheese
- 1 cup olive oil extra virgin
- sea salt to taste
- pepper to taste
Instructions
- Mix it all together in a food processor the garlic, basil, mint, pistachios and almonds and add a trickle of olive oil.
- Then add tomatoes as well and chop fine.
- Pour into a glass tureen and mix, adding the Parmigiano Reggiano and pecorino cheese.
- Adjust for salt, pepper and oil.
- Cook the pasta in boiling salted water, drain it “al dente” and pour it into the bowl with the sauce.
- Stir well and serve.
- NOTE: Reserve some pasta water to add to your pesto sauce so it becomes a little less thick.