Strozzapreti with Pesto Trapanese
A quick Sicilian-style pasta with a raw tomato-almond pesto, tossed with strozzapreti and finished with Parmesan and fresh microgreens.
- Total time
- 30 min
- Servings
- 4
- Calories
- 550
- Protein
- 18g
Ingredients
- 12 oz strozzapreti pasta
- 1 pint cherry tomatoes
- ½ cup blanched almonds
- 2 cloves garlic
- 1 cup fresh basil leaves
- ¼ cup olive oil
- ½ cup Parmesan cheese, grated
- ¼ cup microgreens
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 12 oz strozzapreti and cook until al dente, about 10-12 minutes. Reserve 1 cup of pasta water before draining.
- 2
In a food processor, combine the 1 pint cherry tomatoes, 0.5 cup almonds, 2 garlic cloves, 1 cup basil, and 0.25 cup olive oil. Pulse until chunky, about 30 seconds.
- 3
Transfer the pesto to a large bowl. Stir in 0.25 cup of the grated Parmesan and season with salt and pepper to taste.
- 4
Add the hot drained pasta to the pesto and toss well, adding reserved pasta water a splash at a time until the sauce coats the pasta nicely.
- 5
Serve immediately, topped with the remaining 0.25 cup Parmesan and 0.25 cup microgreens.
- 6
Optional: add a pinch of red pepper flakes or a squeeze of lemon for extra brightness.
Tools you’ll need
- Large pot
- Food processor
- Colander
- Large bowl
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
