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      Title: Linguine With Pesto Trapanese
 Categories: Pasta, Nuts, Cheese, Herbs, Vegetables
      Yield: 4 Servings
 
    3/4 c  Slivered almonds
      1 lg Handful fresh basil leaves
      2 cl Garlic
           Sea salt; several sprinkles
      6    Ripe plum tomatoes
           Handful of Pecorino; grated
    1/3 c  Olive oil (approximate)
      1 lb Linguine
 
  Sauté the almonds in a little olive oil until tan.
  
  Put basil, garlic, and salt in food processor and chop. Put aside.
  
  Put in almonds and pulse until size of orzo.
  
  Put tomatoes, almonds, basil garlic, cheese, and olive oil back in
  food processor and whir briefly. Add some fresh ground coarse
  pepper.
  
  Boil linguine. If you are Sicilian, become hysterical at the
  prospect of over-cooked pasta. Break open a strand every
  60 seconds, and when there is one tiny white speck at the center,
  drain instantly. Save a cupful of pasta water.
  
  Put pasta in with pesto and mix quickly. Add a little pasta water
  if necessary. Serve lukewarm or at room temperature.
  
  Recipe by Amy Bloom, adapted from Mama Ruggiero
  
  Recipe FROM: Gourmet Magazine, Jan 2009
  
  Formatted by: Dave Drum, Jan 19, 2009
  
  Uncle Dirty Dave's Archives
 
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