Pesto Pantesco

{"handle":"pesto-pantesco-rachael-ray","title":"Pesto Pantesco","seoTitle":"Pesto Pantesco | Rachael Ray","seoDescription":"Rachael shares her recipe for a creamy, quick and easy pesto pantesco—with tomatoes, capers, almonds, herbs and pecorino—tossed with short-cut pasta. ","image":"https://images.ctfassets.net/vmuke7sdou62/6iVyc1BUEH6xGcrrkQ05N6/1b5c07b9be6698a5d3756964b0e9ca68/16024_-_rr_-_pesto_pantesco_3.jpg_itok_OjEktivn","ingredients":"

• ¾ cup peeled almonds, lightly toasted
• 2 pounds tomatoes, peeled and chopped
• 2 large cloves garlic
• ½ cup basil
• ½ cup parsley
• ½ cup mint
• 3 tablespoons capers
• 1 teaspoon red pepper flakes
• 1 cup grated pecorino cheese
• ½ cup EVOO
• Salt
• 1 pound casarecce or other short-cut pasta

","preparation":"

Serves: 4

Put a large pot of water on to boil.

Pulse the almonds until finely chopped, then add the remaining ingredients except the EVOO. Pulse the sauce to combine into a thick paste, then stream in the EVOO.

Salt the water and cook pasta 1 minute less than package directions. Reserve 1 cup of the starchy cooking water, drain pasta and place in large bowl. Add the pesto and combine and toss with the pasta, then adjust the seasoning.

","tags":"Rachael Ray Show, Pasta, Quick + Easy, Comfort Food, Fall","publishDate":"2021-10-12T11:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/pesto-pantesco-rachael-ray"}