fettuccine-with-trapanese-pesto-108669.json

{
    "directions": [
        "Pur\u00e9e garlic, almonds, basil, salt, and pepper in a food processor until almonds are coarsely ground. Add quartered tomatoes and cheese to pur\u00e9e and process until mixture is fairly smooth. With motor running, add oil in a stream and blend until incorporated. Transfer pesto to a large bowl and stir in grape tomatoes.",
        "Cook fettuccine in a 6- to 8-quart pot of boiling salted water , uncovered, until just al dente. Drain pasta and toss with sauce. Serve immediately."
    ],
    "ingredients": [
        "2 garlic cloves",
        "3/4 cup slivered blanched almonds (3 ounces)",
        "1 cup coarsely chopped fresh basil",
        "1 1/2 teaspoons salt",
        "1/4 teaspoon black pepper",
        "2 tomatoes (1/2 pound total), peeled (see cooks' note, below), quartered, and seeded",
        "1 ounce Pecorino Romano or Parmigiano-Reggiano (1/2 cup)",
        "1/3 cup extra-virgin olive oil",
        "1 1/2 cups grape or cherry tomatoes (6 ounces), halved",
        "1 pound dried fettuccine (not egg)",
        "Garnish: fresh basil leaves"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Food Processor",
        "Garlic",
        "Pasta",
        "Tomato",
        "Vegetarian",
        "Quick & Easy",
        "Parmesan",
        "Basil",
        "Almond",
        "Summer",
        "Gourmet"
    ],
    "title": "Fettuccine with Trapanese Pesto",
    "url": "http://www.epicurious.com/recipes/food/views/fettuccine-with-trapanese-pesto-108669"
}