Learn the tricks to making perfect hummus
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A good tahini and cold water help with the flavor and creaminess. On Humus Day, we asked those in the know to help us create
Tomatoes are the main ingredient in this seasonal recipe. We’re already in the final phase of the season for this rich product, but there’s still a lot we can do with it. This pasta recipe with a special pesto is proof of that.
Summer is coming to an end and, with it, tomatoes that are so good we can eat them even without any kind of seasoning. As a sort of farewell to this ingredient, and because there’s still a lot of tomato to use up, we leave you with this recipe, so simple yet so full, just like the work of its author, Francisca Feteira.
Francisca uses her account to share everything she knows about food, but don’t think it’s just recipes you can find here. Here we talk about politics, history, sustainability and health, all with the right seasoning 
Today’s recipe is pasta with pesto alla trapanese, made with tomatoes and almonds. Are you ready for it?
Ingredients:
. 3 medium sized tomatoes
. 1/2 cup of almonds
. 1 garlic clove
. 1/3 cup of pecorino
. 1/3 cup of parmesan
. 1 cup (approx) of basil
. 1/2 cup of ricotta
. Olive oil and salt
. Chery tomatoes and basil to serve (optional)
Start by boiling water in a saucepan. Add the tomatoes to the boiling water for 2/3 min and immediately remove them to a bowl of cold water. In just a few minutes you’ll be able to remove the tomato peels perfectly. Remove the peels, coarsely chop the seeds and set them aside.
Add the garlic, almonds, pecorino and parmesan to a food processor and grind them until everything becomes flour-like. Then add the tomatoes and ricotta and blend again. The texture will immediately become creamy. Finally, add the basil.
To add the pesto to the pasta, simply keep a cup of the pasta cooking water and, when you add the pesto, add that cup of water too and mix well. This step will give the pasta a lot of creaminess.
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