Pasta with Sicilian pesto
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For 4 people
350 g short pasta
3 medium tomatoes
1 small bunch of fresh basil
2 cloves garlic
4 peeled almonds
4 tablespoons extra virgin olive oil
1 pinch chili powder
Cook the pasta al dente in salted water.
In the meantime immerse for 30 seconds the tomatoes in boiling water and then remove their skin.
Chop after removing the seeds.
Chop half of the basil leaves.
Mix with mixer the walnuts, almonds and olive oil until the mixture is creamy.
Add half of the chopped tomatoes, the basil leaves, garlic and chilli.
Drain the pasta and add the tomato and basil, formerly kept aside.
Add the cream with mixer and stir thoroughly before serving.