Who's ready for a break from all the pumpkin? Well, even if you're not, you're still getting one! And you're not just getting a break from pumpkin; today we're also taking a break from desserts! Because today is all about my favorite food group: pasta.
Actually, I lied. Today is all about almonds. You see, my friend and fellow food blogger Cate has an aunt who published a cookbook dedicated entirely to them! And I, along with Cate and the rest of our blogging buddies will be sharing a recipe from said book today as well as giving away 3 copies! Make sure you scroll down and enter via the giveaway widget below.
All of the recipes in this book are crazy good and it was hard to narrow it down to one. Any other day of the week, I would have chosen a dessert but the pesto trapanese sounded so good, I had to try it! It's essentially a pesto recipe, except it uses almonds instead of pine nuts, and it includes a heapful of cherry tomatoes. And oh yeah, it's suuuuuper yummy.
It's also quite literally the easiest dish to whip up on a weeknight. #MeatlessMonday anyone?
Bucatini with Pesto TrapaneseYield: 4 servings
Ingredients:1/2 cup raw almonds, lightly toasted
1 cup fresh basil leaves, lightly packed
2 cloves garlic, peeled
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 pound cherry tomatoes
1/2 cup extra virgin olive oil
1 pound bucatini pasta
1/2 cup finely grated pecorino romano cheese
To the bowl of a food processor, add basil leaves, garlic, salt, and red pepper flakes. Pulse until basil leaves are finely chopped. Add almonds and pulse until coarsely chopped. Then, add the cherry tomatoes and process until nearly pureed. With the machine running, slowly pour in the olive oil through the chute of the food processor, to emulsify the puree into a thick pesto.
Bring a large pot of salted water to boil. Cook bucatini according to package directions, or to preference. Drain.
Pour pesto over pasta and toss to coat. Add cheese and toss again. Serve immediately.
From Almonds: Recipes, History, Culture