Busiate al pesto trapanese
Busiate al pesto trapanese, from above
VegSicily

Busiate al pesto trapanese

Sicily's pesto: raw tomato, almonds, basil and garlic. No stove for the sauce, just a blender.

25 minTime
21 gProtein each
mildSpice
Pesto from Trapani1 chapter · 1 min read

Make it your way

Grandma's wayTomato, almond, basil, garlic, pecorino.
The original
630kcalsame
21 gproteinsame
6 gfibresame
25minutessame

Pesto trapanese.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pasta400 g busiate or fusilli
Tomato400 g ripe cherry tomatoes
Almonds⅓ cup, blanched
Basil leavesa big bunch
Garlic2 cloves
Olive oil3½ tbsp
Pecorino Romano⅓ cup, grated
Saltto taste

Method

4 steps
  1. 1Toast almonds lightly in a dry pan.
  2. 2Blend or pound almonds, garlic and basil, then add tomatoes, oil, cheese and salt. Pulse to a coarse sauce.
  3. 3Boil pasta in salted water until al dente.
  4. 4Toss pasta with the pesto and a little pasta water. Do not heat the sauce.
Serve it like this

Serve at room temperature or just warm in a shallow bowl, with a few basil leaves and crushed almonds on top.

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Make it a meal

What goes with Busiate al pesto trapanese: a bread or rice, a side, something to drink and something sweet.

Bread or rice Focaccia genovese50 min
Bread or rice Risotto ai funghi45 min
On the side Caponata50 min
On the side Insalata di arance15 min
To drink Virgin bellini8 min
Something sweet Cannoli siciliani90 min
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