Sicilian Pesto Recipe

Time30m

Serves4

gemelli, cherry tomatoes, arugula, garlic, walnut, pistacchio, parmigiano reggiano

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Ingredients

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1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the gemelli pasta and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
2
Prepare Cherry Tomatoes
Halve the cherry tomatoes and set them aside.

3
Make the Pesto
In a food processor, combine the garlic, walnuts, pistachios, and Parmigiano Reggiano. Pulse until finely chopped.
4
Add Olive Oil
With the processor running, gradually drizzle in the olive oil until the mixture is smooth. Season with salt to taste.

5
Toss the Pasta
In a large mixing bowl, combine the cooked gemelli, cherry tomatoes, arugula, and pesto. If the mixture is too thick, add a bit of the reserved pasta water to loosen it up.
6
Serve
Serve immediately, garnished with extra Parmigiano Reggiano if desired.