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Casarecci with Pesto Ericino and Olives

4 cloves garlic
1 bunch basil
2⁄3 cup almonds, toasted
salt and freshly ground pepper
8 tomatoes, peeled, seeded and diced
1⁄2 cup extra-virgin olive oil
51⁄3 ounces green olives, pitted and chopped
1⁄8 teaspoon oregano
1 pound casarecci, or substitute fusilli

In a food processor, combine the garlic, basil and almonds and season with salt and pepper. Pulse until well combined. Add the tomatoes and continue pulsing until well combined. Transfer the mixture to a large bowl and combine with the olive oil and olives. Season with pepper and the oregano and set aside. Bring a large pot of water to a boil. Add salt and the casarecci and cook until al dente. Drain the pasta and transfer to a serving bowl. Combine the pasta and the pesto and mix until well combined. Serve immediately.
Serves 4

Wine Suggestion: Generous Full-Bodied

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