Pasta al pesto alla trapanese

Ingredienti

• 2 cups cherry tomatoes
• 1/3 cup almonds (lightly toasted)
• 2 cloves garlic
• 1/4 cup packed basil leaves
• 1 pepperoncini (stem removed)
• 1 pinch crushed red pepper flakes
• 1/4 cup freshly grated Pecorino Romano cheese
• 3 tablespoons extra-virgin olive oil
• 1 pound rotini pasta (or other similar shape)
• coarse salt and freshly ground pepper

Preparazione

1. 1

   In a food processor, combine the tomatoes, almonds, garlic, basil, pepper, crushed red pepper, Pecorino Romano cheese and a hearty pinch of salt and pepper. Pulse a few times then scrape down the sides. With the food processor running, slowly add the olive oil. Season to taste with salt and pepper.

2. 2

   Meanwhile, cook the pasta in a large pot of salted water until al dente. Drain and return to the pot.

3. 3

   Pour the pesto over the pasta and toss to combine until all the pasta is coated. You may not have to use all the pesto.

4. 4

   Serve with with more freshly grated parmesan cheese and thinly sliced basil!