Bucatini Pasta with Almond Pesto
Serves 4
20 mins prep
15 mins cook
35 mins total
Bucatini pasta with pesto made Sicilian style, with almonds, sun-dried tomatoes and creamy burrata cheese. The almonds add a delectable, coarse texture to the sauce, almost like crunchy breadcrumbs.
Almond Pesto
Pasta
Get FREE mobile app to save your favorite recipes
Scan QR code to download mobile
Make the pesto
Pulse the almonds in a food processor for a few seconds until they're roughly chopped.
Add the tomatoes, parsley, basil, garlic, chili and salt and pulse to a rough paste. Add the olive oil and continue to process until the sauce is like crunchy almond butter. You want small pieces of almond in there so don't go overboard. Transfer the pesto to a large serving bowl and stir in the cheese.
Make the pasta
Bring a large (5- 6 quart) pot of water to a boil. Season generously with salt.
Cook the pasta until it's al dente. Scoop out 1 cup of the pasta cooking water and reserve. Drain the pasta.
Mix ½ cup of the pasta water into the pesto until it forms a creamy, saucy consistency, adding more water a little at a time if it's too thick. Add the hot pasta to the bowl and toss with the sauce.
Tear the burrata into pieces and distribute over the pasta (it will be too soft to slice). Sprinkle the pasta with a little more grated Romano cheese and some of the herb leaves, if you like.
