Bucatini with sicilian pesto recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Bucatini with sicilian pesto recipe By You Magazine - June 20, 2021 Mint makes a sparkling change from basil in this delicate pesto. Use any pasta shape, though I love bucatini (like macaroni in long spaghetti form). Just as good eaten when the pasta has cooled as when it is hot. Photograph: Ellis Parrinder. Food Styling: Katie Marshall. Styling: Charlie Phillips. Creative Direction: Chloe Sharp SERVES 4 6 very ripe plum or vine tomatoes (about 500g) 30g mint leaves 1 large or 2 small garlic cloves, peeled 50g toasted almonds (whole or flaked) 4 tbsp extra virgin olive oil, plus extra to serve 1 tbsp lemon juice 400g bucatini freshly grated pecorino To skin the tomatoes, bring a medium pan of water to the boil. Cut out a cone from the top of each tomato to remove the core, plunge them into the boiling water for about 20 seconds or until the skins start to split, then transfer them to a large bowl of cold water. Slip off the skins and dice the tomato flesh quite finely, about 1cm, then scoop everything into a large bowl, season with salt and set aside. Whiz the mint, garlic and almonds to a sticky paste in a food processor. Add the oil and lemon juice to the tomatoes, then stir in the mint mixture. Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions until just tender, then drain using a colander. Add to the bowl with the pesto and toss to coat. Divide between plates, scatter with plenty of pecorino and drizzle over some more oil. GET AHEAD The pesto is at its best freshly made, but it can also be prepared well in advance on the day. In this case, cover and chill it then bring back to room temperature to serve. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved