Don’t you just love it; only one pot, the food processor and taking only about 15 minutes from scratch. This type of recipe is ideal for whenever you are in a hurry or simply just can’t be bothered spending the time to make a more involved labor-intensive meal.

We are also going to make a change to the standard linguini pesto by including almonds, tomatoes and capsicum. In addition the type of cheese that we are going to use is Pecorino cheese; which is a hard pungent Italian cheese made from ewe’s milk.

Ingredients

• ½ Kg (1 pound) of Linguine
• 6 Ripe Plum Tomatoes
• 2 Large Garlic Cloves
• 1 Generous Handful of Fresh Basil
• 1 Medium-Sized Red Capsicum (red bell pepper)
• ¾ of a Cup of Slivered Almonds
• ½ Cup of Pecorino Cheese
• 1/3 Cup of Olive Oil
• Salt and Pepper to Taste (sea salt works really well here)

Preparation:

• Grate the Pecorino
• Mince the garlic (a garlic press does an ideal job that is just right for this recipe)
• Add minced garlic, salt and basil to food processor and chop finely. When done remove this mix and set aside for now.
• Wash and core the tomatoes

Method

1. Warm a little olive oil in a cast iron frying pan then add the almonds and sauté them until they have become an even tan. Now transfer the almonds to your food processor and finely mince them.
2. Now return the basil, garlic and salt mix that you set aside before to the food processor. Also add the cored tomatoes, Pecorino cheese and olive oil. Briefly mix and then add some freshly ground black pepper. Give the mixture another short whirl to ensure that all ingredients are evenly incorporated.
3. It is now time to cook (boil) the linguini. Follow the directions on the pack and remember to add a pinch of salt and a splash of olive oil. Regularly check to see if the linguini is ready. Do this by breaking open a strand of the pasta and when you find that there is only one tiny white colored speck in the center of the strand it is done.
4. Once the linguini is done immediately drain and rinse it. Don’t forget to save at least one cup of the water in which you cooked the pasta.

Final Preparation:

1. Put the linguini into the food processor along with the pesto (the almond cheese, tomato, basil and garlic mix you prepared a little earlier on)
2. Add a little of the linguini water and mix quickly. If dish seems to be a little dry for your taste add some more of the linguini water and mix some more.

Serving:

Serve this dish lukewarm or even at room temperature

Yield:

The amounts cited in this recipe will produce 4 adult sized servings.