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Trapenese Pesto Pasta


This trapanese pesto is filled with fresh tomatoes, nuts and basil. It’s quickly processed into a refreshing summer sauce and tossed with pasta.

Go look at this (but then come back!) and tell me you wouldn’t want to dive head first into that bowl. Right? It just had to be done. It looks like penne a la vodka (you know you love that stuff) but there’s no heavy cream. Just tomatoes and nuts twirled around in the food processor to give it a hearty looking texture.

trapenese pesto pasta

I seriously wanted to jump through the screen and hug Bev for this when I saw it.

pesto pasta

This was the pasta I mentioned eating for lunch after making the almond zucchini bread yesterday and it was beyond worth every carby delicious bite.

I used an heirloom tomato from my CSA, sriracha in place of the pepperoncini and added shredded chicken, edamame and crispy prosciutto on top.

H-E-A-V-E-N. And I don’t even really believe in that whole thing.

pesto pasta with prosciutto

THIS is how you do summer pasta.

Original source: Bev Cooks

Original recipe: Penne with Trapanese Pesto


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