Spaghetti with Pesto Trapanese

Boil the Water

1. Prepare the Pot:
   • Place a large pot of water on the stove and bring it to a boil. (Using a large pot is key for properly cooking the pasta.)
2. Salt the Water:
   • Once the water reaches a rolling boil, generously salt it to enhance the flavor of the pasta.

Make the Pesto

3. Combine Ingredients:
   • In a mortar and pestle, or using a food processor with a blade attachment, add:
     • Oil
     • Almonds
     • Pine nuts
   • Pound or pulse together until combined.
4. Add Remaining Ingredients:
   • Add the garlic, 2 ice cubes, and any additional ingredients (such as basil, Parmesan cheese, or lemon juice).
   • Continue pounding or processing quickly to create a paste. Aim for a texture that has some crunch, rather than a completely smooth consistency.

Cook the Pasta

5. Cook Pasta:
   • Add your pasta of choice to the boiling salted water. Cook according to the package directions until al dente.
6. Reserve Pasta Water:
   • Before draining the pasta, reserve about 1 cup of the boiling water. This will help loosen the pesto and create a creamier sauce.
7. Drain Pasta:
   • Drain the cooked pasta in a colander, shaking off excess water.

Combine and Serve

8. Toss Pasta with Pesto:
   • In a large mixing bowl, combine the drained pasta with the prepared pesto.
   • Gradually add some of the reserved pasta water, tossing to combine until the desired creaminess is reached.
9. Serve:
   • Plate the pasta and generously grate fresh Pecorino or Ricotta Salata (or both) over the top.
   • Garnish with a fresh basil leaf for a touch of color and flavor.
10. Enjoy:
    • Serve hot and enjoy your delicious pesto pasta!