Trapanese Pesto Pasta | Recipe

Pasta is without a doubt one of my favourite things to eat, and I’m always on the hunt for new recipes to switch it up. I recently bought the Pasta Grannies cookbook and stumbled across this recipe for Trapanese pesto pasta, which I’d never heard of before! I love Genovese pesto though, so I figured this was the perfect recipe to try out.

I made a few changes to this recipe, so it’s more inspired by the original, but it’s such an easy and summery dish to make! This pesto would also be delicious on bruschetta or to dress chicken with veggies – it’s the perfect thing to add to any meal just to brighten things up. It’s also very quick to make, so here’s the recipe!

What you need (serves 2):

  • 160g fettuccine
  • 4 medium tomatoes
  • 2 garlic cloves
  • 3 sprigs of basil, leaves only
  • 1 tbsp exra-virgin olive oil
  • 5g pine nuts
  • 1/3 tsp salt

How to make:

  1. Place a large pan of water onto boil, seasoned heavily with salt (pasta water should be as salty as sea water). Cook the pasta according to packaging instructions.
  2. In the meantime, make a cross on the bottom of each tomato and place them into a bowl of boiled water, leave for 5 minutes. Remove from the water and, once cooled enough to touch, peel the skins. Chop into quarters.
  3. Place the tomatoes, garlic, basil, pine nuts, and salt into a food processor and pulse until chopped but not blitzed – you want the pesto to still retain some texture. Stir in the oil.
  4. Once the pasta is cooked, drain and then dress with the pesto. Serve and enjoy!

This is such a quick and easy recipe that would make the perfect weeknight summer meal! If you fancy adding an extra treat, a slice of sourdough toasted in olive oil and rubbed in garlic would make the perfect side for scooping up that delicious pesto.

I hope you guys enjoyed this recipe, let me know in the comments if this is a recipe you’ll be trying out! See you next time,

A x

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