Pasta con pesto alla Trapanese

Pasta con pesto alla Trapanese

Pasta with pesto, Trapani-style

By
From
Spring in Sicily
Serves
4-6
Photographer
Simon Griffiths

This pesto is delicious made with the fresh, young almonds that are available in late spring. At other times of the year you can use ordinary almonds.

Pesto

Ingredients

Quantity Ingredient
1 bunch fresh basil, leaves only
6 very ripe tomatoes, skin and seeds removed, roughly chopped
50g fresh almonds
1-2 garlic cloves, crushed
50g fresh breadcrumbs
125ml virgin olive oil
salt and pepper

To serve

Quantity Ingredient
500g spaghettini or spaghetti
100g dried salted ricotta or parmiggiano, freshly grated

Method

  1. To make the pesto, put all the ingredients into a mortar or food processor and blitz to a coarse paste. Taste and adjust the seasoning to your liking.
  2. Boil the pasta in plenty of salted water. As soon as the pasta is cooked al dente, drain it and tip it into a warm serving dish.
  3. Pour on the pesto and toss well. Take to the table straight away and serve with the ricotta or Parmiggiano on the side
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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