Strozzapreti with Pesto Trapanese

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Serve immediately, topped with the remaining 0.25 cup Parmesan and 0.25 cup microgreens.

Step 6

Optional: add a pinch of red pepper flakes or a squeeze of lemon for extra brightness.