LINGUINE WITH SICILIAN PESTO
Make extra: Sicilian pesto
100g blanched almonds 500g roma tomatoes VÕ« Óx}® wiÞ }À>Ìi` «iVÀ À «>ÀiÃ>®] «ÕÃ iÝÌÀ> Ì ÃiÀÛi 2 garlic cloves £ >À}i LÕV v L>Ã] i>ÛiÃ «Vi`] plus extra leaves to serve VÕ« nä® iÝÌÀ> ÛÀ} Ûi 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)