Sicilian-Style Tomato Basil Pesto Linguine
Recipe by: Laura Sharrad
Prep Time: 15 minutes
Cook Time: 100 minutes
Serves: 4
Description
A burst of Mediterranean flavour in every bite! This Sicilian-inspired pesto linguine combines creamy almonds, sweet Roma tomatoes, and aromatic basil for a fresh, vibrant dish. Perfectly paired with al dente linguine and finished with a sprinkle of parmesan and basil, this dish is as simple as it is stunning. Whether it’s a weeknight dinner or a special occasion, it’s sure to impress!
Ingredients:
100 g blanched almonds
500 g Roma tomatoes
25 g finely grated parmesan plus extra to serve
2 garlic cloves
1 large bunch of basil plus extra leaves to serve
80 ml extra virgin olive oil
400 g linguine
Method:
Heat a large saucepan of water over medium-high heat until it reaches a boil. Add the pasta and cook until it is al dente.
Cut the tomatoes into quarters, then remove and discard the seeds.
Roughly chop the tomatoes and place them in a food processor. Add the almonds, garlic, basil leaves, pecorino, and olive oil. Season with salt and pepper, then pulse until you achieve a rough paste.
Spoon half of the pesto into a large pan and heat it gently. Reserve the remaining pesto for another use.
Add the cooked pasta to the pan along with 1/3 cup of the pasta water. Stir well until the pasta is evenly coated with the pesto.
Serve the pasta topped with additional parmesan cheese and fresh basil leaves.
Equipment Used
SR-Matrix Non-stick Frypan 28cm
