This flavor-packed Trapanese Pesto Pasta, made with juicy tomatoes, toasted almonds, basil, garlic, and Parmesan is wonderful served either as a side dish or main dish. The Sicilian take on the classic Northern Italy sauce, Trapanese pesto is fresh and flavorful yet hearty and satisfying.
ZK’s Goodbye Gard Party (and grilling season) Menu wouldn’t be the same without this pasta. It definitely makes a convincing argument for why it has earned showstopper status. It’s simple and familiar while also being new and complex.
Made with any remaining late summer tomatoes and the last of your fresh basil, this pasta sauce is definitely one of a kind and is perhaps unlike anything you’ve ever had.
This recipe comes together in 15 minutes or less and is packed with wholesome, flavorful ingredients. It’s a no brainer, you can make this tonight.
Or you can plan a Goodbye Garden Party of your own and bring this beauty to the table! Check out the rest of ZK’s Goodbye Garden Party Menu below.
Goodbye Garden Party Menu
Thyme & Dijon Turkey Burgers
Trapanese Pesto Pasta
Deconstructed Apple Crisp
Craving Pesto? Check out these other ZK favorites!
Trapanese Pesto Pasta
This flavor-packed Trapanese Pesto Pasta, made with juicy tomatoes, toasted almonds, basil, garlic, and Parmesan is wonderful served either as a side dish or main dish. The Sicilian take on the classic Northern Italy sauce, Trapanese pesto is fresh and flavorful yet hearty and satisfying
½ cup raw almonds, toasted or roasted unsalted almonds
1 pound grape tomatoes
1 cup packed basil leaves
1 tablespoon fresh oregano (optional)
4 cloves garlic
1 teaspoon kosher salt
¼ teaspoon red pepper flakes
¼ cup olive oil
1 pound whole-wheat or brown rice pasta such as penne, gemelli, fettuccine, or spaghetti (use what you like)
¼ cup grated Parmigiano-Reggiano or Pecorino Romano, plus more for serving
Pulse almonds in the bowl of a food processor until coarsely chopped, about 12 pulses.
Add tomatoes, basil, oregano (is using) garlic, salt, and pepper flakes; pulse until coarsely chopped, about 15 pulses.
With processor running, stream in oil until combined; transfer to a large bowl.
Cook pasta according to package directions. Reserve 1 cup cooking water then drain pasta and transfer to bowl with pesto.
Toss pasta with pesto, adding ¼ cup cooking water at a time until pasta becomes saucy and coated with pesto; fold in Parmesan and season with salt and pepper.
Serve pasta with torn fresh basil and additional grated Parmesan.
How to toast almonds, or whole nuts in general:
Toasted whole raw almonds on a baking sheet in oven heated to 375° for 8–10 minutes.
Equipment you’ll need:
- Food processor
- Large pot
Ingredients you’ll need:
- Cherry tomatoes
- Olive oil