Orecchiette with Red Pesto from Sicily

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place garlic and salt in a mortar and grind with pestle in a circular motion until a paste is formed. Add the almonds and pound and grind the mixture until the nuts are broken down and incorporated.

Step 2

Add the sun-dried tomatoes and basil and continue to grind until combine. Gradually add the oil and cheese, grinding until well combined and creamy.

Step 3

Bring a pot of generously salted water to boil. Cook pasta until al dente.

Step 4

One pasta is al dente, reserve a cup of the starchy pasta cooking water, then drain the pasta and return it to the pot with the pesto. Toss until coated, adding a little cooking water to loosen if necessary.

Step 5

Plate and serve immediately with freshly grated pecorino romano to taste.