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.

Trapanese pesto pasta piled into a white bowl with a dark napkin around it

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.

Trapanese pesto pasta piled into a white bowl with a dark napkin around it

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.

Photography of Trapanese pesto pasta piled into a white bowl with a dark napkin around it

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.

Photography of Trapanese pesto pasta piled into a white bowl with a dark napkin around it

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. 

Photography of Trapanese pesto pasta piled into a white bowl with a dark napkin around it

Goodbye Garden Party Menu

Red Wine Apple Cider Sangria

Autumn Kale Apple Salad with Goat Cheese & Pistachios

Thyme & Dijon Turkey Burgers

Trapanese Pesto Pasta

Deconstructed Apple Crisp

photography of a large spread of food on a white background

Craving Pesto? Check out these other ZK favorites!

Miso Pesto Ramen 

Arugula & Pistachio Basil Pesto 

Green Goddess Pizza

Summer Minestrone with Walnut Pesto

Photography of Trapanese pesto pasta piled into a white bowl with a dark napkin around it
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Photography of Trapanese pesto pasta piled into a white bowl with a dark napkin around it

Trapanese Pesto Pasta

  • Author: Lauren Grant of Zestful Kitchen

Description

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


Ingredients

Scale
  • 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

Instructions

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.


Notes

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:

  • Almonds
  • Cherry tomatoes
  • Basil
  • Garlic
  • Olive oil
  • Parmesan
  • Pasta
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Photography of Trapanese pesto pasta piled into a white bowl with a dark napkin around it

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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Comments

  1. Wonderful recipe. So easy, so good, so summer but I plan to make this in the winter too!