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Spaghetti al pesto of Lipari


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For 4 people: 350 grams of spaghetti (or penne rigate)-6 ripe plum tomatoes-2 tablespoons blanched almonds-2 tablespoons walnuts-2 tablespoons pine nuts-10 (or more) mint leaves-1 clove of garlic-2 Tablespoons extra virgin olive oil-pepper-salt


1) dipping the tomatoes in boiling water, pass it under cold water, Peel and remove the seeds. If they were a bit watery, season with salt and let them rest in a colander for half an hour to remove part of the water vegetation.
2) Put in the mix the almonds, walnuts, pine nuts, garlic clove and a small piece of chili pepper and blend until you have a fine and homogenous mixture.
3) add to the mix the tomatoes, olive oil, mint and salt and blend again for 1 minute. Pour the pesto thus obtained in a tureen.
4) cook the spaghetti, drain, pour into the bowl, mix well and serve immediately.

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(Thanks to Giancarlo C.)

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