Spaghetti with pesto alla trapanese
Again, more ingredients I had in my pantry because of the holidays: leftover almonds I bought to make some financiers as gifts for my friend became today's pasta.
I had made a version of it a couple months ago, but with ricotta (sicilian pesto?). It was tasty and filling but I have been having some trouble with dairy lately, so I went for this recipe instead. I used sundried tomatoes instead of fresh, borrowing from the first sicilian pesto recipe I saw, which I think is behind a paywall, because I couldn't find it again to compare quantities.
It could've used a little more olive oil, or maybe my almonds already being ground made them release less oil than expected, but I enjoyed this.