Pesto alla Trapanese

Photo by Recipes by Emily Weaving

Serves 4-6

1 pound 2 ounces fresh or dried busiate

Shaved ricotta salata, to serve

14 ounces ripe cherry tomatoes

3 garlic cloves, peeled

Handful of basil leaves

3½ ounces blanched almonds, lightly toasted

3½ ounces pecorino, finely grated

Good pinch of dried chili flakes

½ cup extra virgin olive oil

Sea salt and freshly cracked black pepper

Instructions:

To make the pesto, place the tomatoes, garlic, basil, almonds, pecorino and chili flakes in the bowl of a food processor and blitz to a paste. With the motor running, slowly drizzle in the oil until completely incorporated. Transfer to a large bowl and season to taste with salt and pepper.
Cook the busiate in a large saucepan of salted boiling water until al dente. Drain and toss through the pesto until the pasta is completely coated in the sauce.
Divide the pasta among warmed pasta bowls and top with shavings of ricotta salata.

Reprinted with permission from Pasta Night by Deborah Kaloper. Smith Street Books. 2022. Photo credit: Emily Weaving.

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