Sicilian Pesto Pasta Salad

Name: Sicilian Pesto Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6

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This bright summery Sicilan pesto, known as Pesto Alla Trapanese, is a little different than the verdant green pesto we all know and love: it stars cherry tomatoes, toasted almonds, basil, garlic, red pepper flakes, olive oil and Parm. The result is a sauce that hits all the flavor notes of fresh, sweet, herbaceous, spicy and savory… and it’s perfect served on pasta.

Serve this up as a warm pasta, or as a pasta salad; this is one of those dishes that is delicious no matter what temperature you eat it.

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

10 minutes

Calories

753

Author:

Giadzy

Ingredients

For the pesto:

½ cup toasted slivered almonds
1 clove garlic, peeled and smashed
1 cup packed basil leaves
1 pint cherry or grape tomatoes, halved
1 teaspoon kosher salt
½ teaspoon red pepper flakes
½ cup extra virgin olive oil

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½ cup freshly grated parmesan cheese

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To assemble:

1 pound caserecce or other short pasta shape

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½ cup toasted slivered almonds

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2 cups arugula
8 ounces mozzarella pearls, drained

Instructions

Bring a large pot of salted water to a boil.
To make the pesto, place the garlic and almonds in the bowl of a food processor or high powered blender. Pulse together until finely chopped. Add the basil, tomatoes, salt, pepper flakes and pulse again to combine. With the motor running add the oil in a thin stream until combined. Remove the sauce to a large mixing bowl and stir in the parmesan cheese. Set aside.
Once the water is boiling, add the pasta and cook until al dente according to the package directions. Drain the pasta and add to the mixing bowl with the sauce and stir to combine. Add the almonds, arugula, and mozzarella pearls and stir to incorporate.
Serve immediately, or at room temperature.