Pasta con Pesto alla Trapanese recipe

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Pasta con Pesto alla Trapanese

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed: Blender or food processor, large pot, colander, mixing bowl, and serving plates.

Ingredients

  

• Ingredients
• For the Pesto:
• 2 cups fresh basil leaves packed
• 1/2 cup cherry tomatoes or sun-dried tomatoes
• 1/3 cup raw almonds or pine nuts
• 2 garlic cloves peeled
• 1/2 cup extra virgin olive oil
• Salt and black pepper to taste
• 1/2 cup grated Parmesan cheese optional
• For the Pasta:
• 12 ounces of pasta spaghetti, linguine, or your choice
• Salt for boiling water
• Extra Parmesan cheese for serving optional

Instructions

 

• Instructions
• Prepare the Pesto:
• In a food processor or blender, combine the fresh basil leaves, cherry tomatoes, almonds, and garlic cloves. Blend until coarsely chopped.
• Slowly drizzle in the olive oil while continuing to blend until you achieve a smooth and creamy consistency.
• Season with salt and black pepper to taste. If desired, mix in the grated Parmesan cheese until well incorporated. Set aside.
• Cook the Pasta:
• In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente.
• Reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
• Combine:
• In a mixing bowl, toss the hot pasta with the prepared pesto. If the mixture is too thick, add some reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
• Taste and adjust seasoning if necessary.
• Serve:
• Plate the pasta, garnishing with extra Parmesan cheese if desired. Serve immediately, perhaps with a fresh basil leaf or a sprinkle of crushed almonds on top for presentation.
• Variations
• Vegetarian/Vegan: Omit the Parmesan cheese for a dairy-free version or substitute it with nutritional yeast for a cheesy flavor.
• Nut-Free: Replace the almonds with sunflower seeds or pumpkin seeds.
• Add Protein: Incorporate grilled chicken, shrimp, or chickpeas for added protein.
• Gluten-Free: Use gluten-free pasta for a gluten-free option.
  

Keyword Pasta, Pasta con Pesto, Pasta con Pesto alla Trapanese

Pasta con Pesto alla Trapanese is a delightful Sicilian dish that combines the flavors of fresh basil, tomatoes, almonds, and garlic into a vibrant sauce. This pesto variation, hailing from Trapani, is not only packed with flavor but is also a breeze to prepare, making it perfect for both seasoned cooks and beginners alike. From my own personal experience, this dish is an excellent way to showcase the freshness of its ingredients, especially during the summer months when tomatoes are at their peak. Now, let me show you how I make this delicious Pasta con Pesto alla Trapanese.

Notes on What to Expect

When making Pasta con Pesto alla Trapanese, you can expect a beautifully colorful dish that bursts with flavor. The combination of fresh basil and tomatoes creates a refreshing sauce that clings to the pasta, while the almonds add a delightful crunch. It’s a dish that not only looks appealing but also tastes amazing.

Ingredients

For the Pesto:

• 2 cups fresh basil leaves, packed
• 1/2 cup cherry tomatoes (or sun-dried tomatoes)
• 1/3 cup raw almonds (or pine nuts)
• 2 garlic cloves, peeled
• 1/2 cup extra virgin olive oil
• Salt and black pepper, to taste
• 1/2 cup grated Parmesan cheese (optional)

For the Pasta:

• 12 ounces of pasta (spaghetti, linguine, or your choice)
• Salt, for boiling water
• Extra Parmesan cheese for serving (optional)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Pesto alla Trapanese  now.

Detailed Information

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Time to Stand: None
• Ease of Cooking: Easy
• Servings: 4
• Calories per Serving: Approximately 450
• Cost of Ingredients: Approximately $12-$15 (cost may vary based on location and season)
• Cuisine: Italian
• Course: Main Dish
• Equipment Needed: Blender or food processor, large pot, colander, mixing bowl, and serving plates.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Pesto alla Trapanese  now.

Instructions

1. Prepare the Pesto:
   • In a food processor or blender, combine the fresh basil leaves, cherry tomatoes, almonds, and garlic cloves. Blend until coarsely chopped.
   • Slowly drizzle in the olive oil while continuing to blend until you achieve a smooth and creamy consistency.
   • Season with salt and black pepper to taste. If desired, mix in the grated Parmesan cheese until well incorporated. Set aside.
2. Cook the Pasta:
   • In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente.
   • Reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
3. Combine:
   • In a mixing bowl, toss the hot pasta with the prepared pesto. If the mixture is too thick, add some reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
   • Taste and adjust seasoning if necessary.
4. Serve:
   • Plate the pasta, garnishing with extra Parmesan cheese if desired. Serve immediately, perhaps with a fresh basil leaf or a sprinkle of crushed almonds on top for presentation.

Variations

• Vegetarian/Vegan: Omit the Parmesan cheese for a dairy-free version or substitute it with nutritional yeast for a cheesy flavor.
• Nut-Free: Replace the almonds with sunflower seeds or pumpkin seeds.
• Add Protein: Incorporate grilled chicken, shrimp, or chickpeas for added protein.
• Gluten-Free: Use gluten-free pasta for a gluten-free option.

Tips

• Fresh Ingredients: Use fresh basil and ripe tomatoes for the best flavor.
• Storage: Store any leftover pesto in an airtight container in the refrigerator for up to 3 days. You can also freeze pesto for up to 3 months.
• Serving Suggestion: Pair with a side salad or crusty bread for a complete meal.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Pesto alla Trapanese  now.

Nutritional Information Per Serving

• Calories: 450
• Total Fat: 25g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 300mg
• Carbohydrates: 50g
• Fiber: 3g
• Sugars: 2g
• Protein: 12g

I hope this guide has made making Pasta con Pesto alla Trapanese seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment!