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
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Open the appInstructions
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.
Tools you’ll need
- Large pot
- Food processor
- Colander
- Large bowl
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