Gemelli with Fresh Tomato-Almond Pesto and Croutons (Sicilian Trapanese Pesto) | Christopher Kimball’s Milk Street

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Fresh herbs and nuts brighten a trio of Sicilian pastas that are ready in minutes

Gemelli with Fresh Tomato-Almond Pesto and Croutons (Sicilian Trapanese Pesto)

30 minutes

Gemelli with Fresh Tomato-Almond Pesto and Croutons (Sicilian Trapanese Pesto)

When we sampled this no-cook tomato sauce in Sicily, it was made the traditional way, with a large mortar and pestle. A food processor gets it done faster and more easily. Topped with crisp, olive oil–infused croutons and toasted almonds, the dish is served warm or at room temperature after the pasta has had a few minutes to soak in the flavorful sauce. Instead of blanched, slivered almonds, you also could use sliced or whole almonds that have been roughly chopped.

4

Servings

Tip

Don't overprocess the second addition of tomatoes. The first half is pulsed to create a juicy sauce, but the rest are pulsed only until roughly chopped so that tomato chunks add bursts of bright color and texture.

30 minutes

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