Pesto "Erice" da Rita with Mafaldine

Ingredients for 5 servings:

• 1 bunch basil (large bunch)
• 2 garlic cloves
• 1 can tomatoes, chopped
• 100 g almonds, chopped or slivered
• 1 pack of cooking cream (Panna da Cucina), 200 ml
• 100 g Parmesan, freshly grated
• olive oil
• Salt
• 4 large potatoes
• Vegetable oil for frying
• 500 g pasta (Mafaldine)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

quick and delicious pesto from Sicily

Wash the basil. Blend a little olive oil and basil in a tall bowl using a hand blender, not too finely. Then add the garlic, chopped tomatoes, almonds, and panna da cucina and blend everything. We like the pesto to still be slightly chunky. Season the pesto with Parmesan and salt. Cook the pasta according to the package instructions. Wash the potatoes, peel them if necessary, cut them into thin wedges, and fry them in hot oil until golden brown. Add a little salt to the potato wedges. Pour about 1/3 of the pesto into a pot over the cooked pasta, mix, and garnish with potato wedges. Drizzle the remaining pesto and grated Parmesan over the dish.