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Pasta with Trapani-style pesto

The Trapani-style pesto makes the perfect vegetarian summer pasta with all the delicious tastes of Sicily.

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Ingredients for two people

160 g of linguine
2 cloves of garlic
sea salt
40 g of peeled almonds
8 cherry tomatoes
basil
40 g of grated pecorino cheese
extra virgin olive oil

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Peel cherry tomatoes and remove their seeds. Put garlic and salt in a mortar and grind them. Add almonds, basil, cherry tomatoes and pecorino cheese and keep grinding. Remove pesto from the mortar and add olive oil. Cook pasta and season it. This pesto is really tasty, thus you don’t need to add salt in pasta cooking water.

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