Pasta with Summer Tomato Pesto
Fresh basil pesto is what comes to mind when most of us think of pesto. However, recent pesto inventions include non-traditional versions made with ingredients like roasted red peppers, olives, arugula, and sun-dried tomatoes. In this online cooking class, we’re going to expose you to an even lesser-known authentic non-basil pesto: pesto alla trapanese from Trapani, Sicily. It’s made with fresh tomatoes, and it’s southern Italy’s answer to northern Italy’s basil pesto. As with other types of smooth pasta sauces, this pesto is best with pasta strands—spaghetti and linguine are our favorites. This recipe comes together quickly, and since sauced pasta waits for no one, be sure that your serving bowls and utensils are ready before you begin cooking.
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