(*) Spaghetti con il pesto alla trapanese – Trapanese style spaghetti Score the top of the tomatoes crosswise, blanch for 30 sec, remove with a skimmer, place briefly in ice cold water, drain, remove the skin. Cut tomatoes into quarters, remove seeds with a teaspoon, cut into 1cm cubes, put into a large bowl.
Basil, almond kernels, cheese and garlic to the Paradeiser form, mix, season, pull with closed lid approx. 15 min.
Make spaghetti just al dente, drain, mix with the pesto.