Meatless Monday with Pesto Trapanese Pasta

Meatless Monday Pesto Trapanese Pasta image courtesy of sippitysup.com

Ciao! Welcome  (back) to the blog and thank you for joining us for another Meatless Monday.  Miratel Solutions took the Meatless Monday pledge as part of our CSR business initiatives to promote reducing meat consumption by 15% to improve personal health and the health of the planet. You can learn more about the positive impact of giving up meat just one day per week at www.meatlessmonday.com. Now let’s get to our recipe.

We are traveling to the Italian city of Trapani, on Sicily’s westernmost tip for our Pesto Trapanese Pasta recipe today.  Almonds grow everywhere in Trapani so they find their way into many recipes and this one is no different. This is a simple, rustic dish that would work as an anytime  fast meal as well be perfect as the pasta course for your next dinner party. The ingredients are simple and can be made in just about the time it takes to boil pasta. We have to thank Greg from Sippity Sup for this delicious recipe. If you have a moment and want to read great recipes and see some amazing photography, stop and check this blog out. Now let’s get to cooking.

Ingredients

• 1-pound cherry tomatoes (about 3 cups)
• 15 large basil leaves
• 2 cloves garlic, crushed and peeled
• 1/2-cup whole almonds, lightly toasted
• 1/2 teaspoon crushed red pepper, or to taste
• 1/2 teaspoon kosher salt, or to taste, plus more for the pasta water
• 1/2-cup extra-virgin olive oil, plus more for drizzling
• 1-pound spaghetti, fettuccine, bucatini or other “ribbon-style” pasta
• 3/4 cup pecorino, parmigiano-reggiano, caciocavallo or grana padano, freshly grated

Directions

1. In a food processor, combine 2 tablespoons olive oil, tomatoes, garlic, basil, almonds, and red pepper flakes. Pulse the machine 10 or 12 times. The resulting pesto should be a consistent texture, quite grainy but not too chunky and not too wet.
2. Scrape the pesto in a serving bowl and stir, adding the remaining olive oil a little at a time. You may not need all of the olive oil depending on your tomatoes. Once the desired consistency is achieved add the grated cheese. Season to taste with salt and pepper. Set the sauce aside so that the flavors will have a chance to meld.
3. In the meantime, bring 6 quarts water to a rolling boil and add 2 additional tablespoons salt. Add the pasta and cook according to the package direction, until cooked, but still al dente. Drain well. Add the pasta to the pesto filled serving bowl and toss to combine. You may garnish with additional cheese and olive oil after the pasta has been plated.

This recipe for Pesto Trapanese Pasta serves four and can be easily adjusted. To make this pasta dish healthier you can substitute traditional semolina pasta for spelt or whole wheat or you can make it gluten-free with brown rice pasta. You can also adjust the heat from the crushed red pepper to your palate.

If you haven’t already, we encourage you to visit www.meatlessmonday.com and join us in taking the Meatless Monday pledge today. Spread the word to your family and friends and encourage CSR business initiatives at work to make your green call centre, office, factory, shop or salon even greener.

Enjoy!