Pasta con Pesto alla Trapanese
A recipe for Pasta con Pesto alla Trapanese. This Sicilian pasta sauce highlights the best of summer with fresh basil, almonds, raw tomatoes, pecorino cheese, and olive oil.
Servings 4 -6 Servings
- 1 pound dried pasta busiate if available
- 1/2 cup blanched almonds
- 1 cup fresh basil
- 2 garlic cloves
- 12 ounces cherry tomatoes
- 1/3-1/2 cup olive oil
- 1/2 cup freshly grated Pecorino cheese
- Salt to taste
- Additional Pecorino cheese and chopped fresh basil for garnish
Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente, just tender. Drain.
While the water is coming to a boil and the pasta is cooking, pulse the almonds in a food processor until almost powdery. Add the basil, garlic cloves, and cherry tomatoes. Process while slowly drizzling in the olive oil until sauce comes together. Mix in pecorino cheese and salt to taste.
Toss the pasta with the sauce and serve immediately or cold with additional cheese and basil for garnish if desired.