Trapanese Pesto Recipe
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
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Ingredients
- ½ cup raw almonds, toasted or roasted unsalted almonds
- 3 large cloves garlic
- 1 pound grape tomatoes
- 1 cup packed basil leaves
- 1 teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- ¼ cup extra-virgin olive oil + more for serving
- ½ cup freshly grated Parmigiano-Reggiano or Pecorino Romano + more for serving
- 1 pound dry rigatoni pasta
Instructions
- Pulse almonds and garlic in bowl of a food processor until coarsely chopped, about 12 pulses.
- Add tomatoes, basil, salt, and pepper flakes; pulse until coarsely chopped, about 15 pulses.
- With processor running, stream in oil until combined; pulse in cheese. Transfer pesto 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 drizzles of olive oil and pasta water as needed until pasta is saucy and coated with pesto. Season with additional salt and pepper to taste.
- Serve pasta with torn fresh basil and additional grated Parmesan.
Equipment
Notes
How to toast almonds: toast whole raw almonds on a baking sheet in oven heated to 350° for about minutes until golden brown and fragrant.
Nutrition
Serving: 1/6 recipeCalories: 250kcalCarbohydrates: 10gProtein: 6gFat: 22gCholesterol: 10mgSodium: 150mgFiber: 2gSugar: 5g
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