LIN­GUINE WITH SI­CIL­IAN PESTO

Sunday Tasmanian - Tassie Living - - TASSIE LIVING -

Make ex­tra: Si­cil­ian pesto

SERVES 4

100g blanched al­monds 500g roma toma­toes VÕ« ­Óx}® w˜iÞ }À>Ìi` «iVœÀˆ˜œ ­œÀ «>À“iÃ>˜®] «Õà iÝÌÀ> ̜ ÃiÀÛi 2 gar­lic cloves £ >À}i L՘V… œv L>ȏ] i>Ûià «ˆVŽi`] plus ex­tra leaves to serve VÕ« ­n䓏® iÝÌÀ> ۈÀ}ˆ˜ œˆÛi œˆ 400g lin­guine

Place the al­monds in the food pro­ces­sor CPF RWNUG WPVKN ƂPGN[ EJQRRGF 3WCTVGT VJG

toma­toes, then re­move and dis­card the seeds. Chop the toma­toes roughly, then place in the food pro­ces­sor along with the gar­lic, basil leaves and olive oil. Sea­son, then pulse to a rough paste.

Bring a large saucepan of wa­ter to the boil over medium-high heat. Add the pasta and cook un­til al dente. Drain, re­serv­ing

1/3 cup (80ml) cook­ing liq­uid. Re­turn the drained pasta to the pan, then stir through half the pesto. (Re­serve re­main­ing pesto for an­other use.) Stir through the re­served wa­ter and then serve pasta topped with ex­tra pecorino and basil.

NU­TRI­TION • 20G PRO­TEIN • 5G SAT FAT • 73G CARB • 4G SUG­ARS • 75MG SODIUM • 700 CAL (2925KJ)

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