Roasted Pesto alla Trapanese

Serves 4

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Turn broiler on high.

Step 2

In a small baking dish, toss tomatoes, 2 Tbsp olive oil, salt and pepper. Transfer to broiler and broil until charred, roasted and soft. Let cool slightly.

Step 3

Meanwhile, preheat a large pot of water over high heat.

Step 4

While water comes to a boil, prepare the pesto.

Step 5

Add almonds, garlic, herbs, pecorino and tomatoes to a food processor and blend until smooth but still a bit chunky .

Step 6

Add in olive oil and blend until smooth. Season with salt and pepper.

Step 7

Once water is boiling, heavily salt the water. Drop in pasta and cook until al dente.

Step 8

Once al dente, toss pasta with pesto. Add a generous amount of pasta water to thin pesto into a smooth, saucy, consistency. You will probably need more pasta water than normal!

Step 9

Season to taste with more salt and pepper.

Step 10

Serve topped with more olive oil, pecorino and torn basil leaves.

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