Penne with Trapanese Pesto

Thanksgiving is tomorrow, so many of you are probably not thinking about what to make for dinner tonight. Since I will be on the road during dinner time, sweet potato pie oat bars will be keeping my belly filled. But for the rest of you, I have a quick and easy dinner idea. It’s called trapanese pesto and is filled with all kinds of wonderful things, such as cherry tomatoes, almonds, basil and a pepperoncini. Who knew pesto could be so much fun? If you have some time to spare, this is great served with some oven-fried chicken and a spinach side salad.

What are you plans for Thanksgiving? Are you hosting dinner or bringing a side dish to someone else’s home? Or will you be enjoying the couch, away from any responsibility in the kitchen?

One year ago: Butter Pecan with Brandy Ice Cream


Serves 4


2 cups cherry or grape tomatoes

1/3 cup almonds, lightly toasted

2 cloves garlic

12 basil leaves

1 pepperoncini, stem removed

1 pinch crushed red pepper

1/4 cup freshly grated Parmesan cheese

3 Tbsp extra-virgin olive oil

1 pound whole wheat penne pasta

Coarse salt and freshly ground pepper


  1. In a food processor, combine the tomatoes, almonds, garlic, basil, pepperoncini, crushed red pepper, cheese, and a good pinch of salt and pepper. Pulse a few times to get it going. With the motor running, add the oil in a thin stream. Taste it. Add a little more salt if needed.
  2. Meanwhile, cook your pasta in a large pot of salted water until al dente. Drain and return to pot.
  3. Pour the pesto over the pasta and toss to combine. You don’t have to use all the pesto if you don’t want to. Store whatever is left in a sealed container in the fridge for a week.
  4. Serve with with more cheese and basil.

Source: Bev Cooks


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