Tuesday 19 April 2016

Trofie fresh pasta with almonds and fresh tomatoes pesto (Trapanese pesto)

10 minutes to prepare minutes to cook Serves 4



Trapanese pesto is a recipe typical of western Sicily. It is an old recipe that originated in the surroundings of the harbor of Trapani.
Ships from Genoa were used to stop in Trapani coming from the East, and Genoese sailors taught the Sicilian population how to prepare pesto.
People from Trapani then modified the traditional pesto recipe by adding the typical ingredients of their territory: almonds instead of pine nuts, fresh tomatoes and garlic (here omitted for personal taste).

Trapanese pesto goes well with all types of pasta, and has a delicate and very aromatic flavor. It is great both with hot pasta and employed in a tasty summer pasta salad.
According to tradition, all the ingredients should be pounded in a mortar, but - if you do not own one - a blender will work well.

Consistently with our Tuesdays habit, we will be ready in just 10 minutes!!!

Here's what you will need for the 4-serving recipe:

400 g Trofie fresh pasta
50 g peeled almonds
1 sprig fresh basil
250 g cherry tomatoes
20 g grated Pecorino cheese
salt and pepper
EVO oil

      1. Boil water in a pot, and, once it starts to bubble, add salt
      2. Wash and clean the tomatoes: cut tomatoes in half and squeeze them to remove seeds. Then, dice the pulp into pieces and keep them aside to drain in a colander
      3. Rinse basil leaves under running water and dry them. Then, place them in a blender together with almonds and 4 tablespoons of EVO oil. Add the Pecorino cheese, a pinch of salt and blend to obtain a smooth and creamy pesto
      4. Boil Trofie fresh pasta in salted water. Check the cooking time reported on the package: usually fresh pasta is ready in about 5 minutes
      5. Drain pasta al dente and season it with almonds pesto and cherry tomatoes. Serve hot with freshly ground pepper on top

        In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

        Agghia pistata*
        (Dialect from Trapani)

        * Pounded garlic

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