Serves: 4
Total Calories: 608
1 In a food processor or blender, combine the almonds, garlic, basil, and salt and pepper to taste. Chop the ingredients fine. Add the tomatoes and oil and process until smooth.
2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta, gently pushing it down until the pasta is completely covered with water. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta.
3 Pour the pasta into a large warm serving bowl. Add the sauce and toss well. Add a little of the reserved pasta water if the pasta seems dry. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Linguine with Sicilian Pesto recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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