Strozzapreti with Almond-Tomato Pesto
Twisted pasta coated in a bright, nutty Sicilian pesto of almonds, tomatoes, garlic, and basil. Fresh, garlicky, and ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 652
- Protein
- 18g
Ingredients
- ½ cup raw almonds, blanched
- 1 cup cherry tomatoes
- 1 cup fresh basil
- 3 cloves garlic cloves
- ¼ cup olive oil
- 8 oz strozzapreti pasta
- ½ lemon lemon (juiced)
- 1 pinch salt and black pepper to taste
Instructions
- 1
Combine almonds, tomatoes, basil, garlic, and olive oil in a food processor. Pulse until chunky, not smooth—the pesto should have texture.
- 2
Boil strozzapreti in salted water until al dente, about 11 minutes. Reserve 1/2 cup pasta water before draining.
- 3
Return hot pasta to the pot. Add the pesto and 1/4 cup reserved pasta water, tossing gently to coat.
- 4
Squeeze lemon juice over the pasta. Season with salt and pepper. Add more pasta water if the sauce looks dry.
- 5
Divide between two bowls and serve immediately while hot.
Tools you’ll need
- large pot
- food processor
- colander
- wooden spoon
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