Fusilli alla trapanese

Name: Fusilli alla trapanese
Prep time: 30 min
Total time: 30 min
Cuisine: European, Mediterranean, Italian
Ingredients: 50 gr of basil; 70 ml extra virgin olive oil; 30 gr almonds; 250 gr of ripe tomatoes; 70 gr of grated Pecorino cheese; ½ garlic clove (optional); Salt and pepper to taste; 400 gr of fusilli or pasta of your choice

1 step

Prep:30min

In Italy, there are many varieties of pesto, depending on where you are. In western Sicily, you can find this pesto 'Trapanese' (city of Trapani) with ripe tomatoes, almonds, basil, and pecorino. So fresh and delicious. Make your own pasta if you want or use a store-bought version.

Updated at: Thu, 17 Aug 2023 09:45:59 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories644.1 kcal (32%)

Total Fat27.7 g (40%)

Carbs79 g (30%)

Sugars4.6 g (5%)

Protein20.6 g (41%)

Sodium422.4 mg (21%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

50 grbasil

70mlextra virgin olive oil

30 gralmonds

250 grtomatoes

ripe

70 grPecorino cheese

0.5garlic clove

400 grfusilli

or pasta of your choice

Instructions

Step 1

To make the pesto Place all the ingredients into a blender and blitz until you have a grainy paste (do not overblend into a sauce). You can add a bit more cheese and almonds if it looks too watery. Cook the pasta in salted boiling water and when ready toss it into the pesto away from the heat. Mix and toss to coat well the pasta and add a splash of pasta water to loosen up the sauce. Plate and enjoy