Spaghetti con Pesto alla Trapanese Recipe | Booths Supermarket
*Image and recipe by Chef Maurizio of La Locanda Method: To make the pesto, cut a cross into the top of the baby plum tomatoes and blanche in boiled water
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Cooking tools:
- Mortar and pestle
- Food processor
- Nonstick skillet
- Pot
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Colander
- Spoon
- Plate
Ingredients
- 250g baby plum tomatoes
- 1 garlic clove, sliced
- 50g fresh basil leaves
- 50g Pecorino cheese, grated
- Italian extra virgin olive oil (evoo)
- 50g skinned almonds
- 1 packet Italian Rummo spaghetti (80-100g per person)
- Salt
- pepper
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