Busiate al Pesto Trapanese

Updated: Feb 20

This Sicilian cousin to the popular pesto alla Genovese is prepared with pinenuts, fresh basil, garlic, parmigiano-reggiano, course salt, ripe tomatoes, and olive oil. Traditionally, this pesto is prepared in a mortar, producing a chunky sauce with contrasting red and green colors.


Pesto alla Trapanese is most often paired with a home-made Sicilian pasta variety known as busiate, although it can be paired with other types of pasta such as spaghetti, linguine, or penne.


Ingredients

3 medium spoonfuls of pinenuts

2 handfuls of fresh basil

1/4 cup of parmigiano-reggiano

1 garlic clove

Pinch of course salt (to taste)

10-12 ripe cherry tomatoes

Steps

1. Bring pasta to a rolling boil and lightly salt the water - add Busiate pasta. It will take around 8-10 minutes to cook pasta



2. Roast pinenuts until they are golden brown

3. Crush pinenuts in mortar until it becomes a paste

4. Add basil, course salt, parmigiano-reggiano, garlic, and tomatoes to mortar in crush together


5. Add olive oil and stir in gently with spoon

6. Combine Pesto with cooked Busiate Pasta (save 2 oz of pasta water and combine)


7. Garnish with parmigiano-reggiano or if you want to make it creamy add fresh ricotta cheese, place 2 basil leaves on top and mangia!!