Busiate al Pesto Trapanese by @federicofusca

N/A

4 servings

🍝

400 g

Busiate

🍅

500 g

Tomatoes

🌰

60 g

Almonds

🧄

1 clove

Garlic

🌿

30 g

Basil

🧀

80 g

Pecorino

🧂

1.5 g

Salt

🌶️

0.3 g

Pepper

🫒

60 ml

Extra Virgin Olive Oil

Preparation Steps

  1. Step 1/11

    Bring a large pot of salted water to a rolling boil.

    salt
    🍲large pot

  2. Step 2/11

    Wash the 500 g tomatoes and roughly chop them.

    tomatoes
    🔪knife
    🪵cutting board

  3. Step 3/11

    Grate the 80 g Pecorino cheese and set it aside.

    Pecorino cheese
    🧀grater
    🥣large bowl

  4. Step 4/11

    Add the 60 g almonds and 1 garlic clove to the blender.

    almonds
    garlic

  5. Step 5/11

    Add the chopped tomatoes, 30 g fresh basil, grated Pecorino, 60 ml olive oil, salt, and black pepper to the blender.

    tomatoes
    fresh basil
    Pecorino cheese
    extra virgin olive oil
    salt
    black pepper

  6. Step 6/11

    Blend the ingredients in short pulses until a coarse, creamy rustic pesto forms.

  7. Step 7/11

    Cook the 400 g busiate pasta in the boiling water until al dente, following the package timing.

    busiate pasta
    🍲large pot
    🥄wooden spoon

  8. Step 8/11

    Reserve 120 ml of pasta cooking water, then drain the busiate.

    busiate pasta
    🥄ladle
    🥣colander

  9. Step 9/11

    Transfer the drained busiate to a large bowl and add the Trapani-style pesto.

    busiate pasta
    tomatoes
    almonds
    garlic
    fresh basil
    Pecorino cheese
    extra virgin olive oil
    🥣large bowl
    🥄wooden spoon

  10. Step 10/11

    Toss the pasta with the pesto, adding reserved cooking water a little at a time until glossy and well coated.

    busiate pasta
    🥣large bowl
    🥄wooden spoon

  11. Step 11/11

    Taste the pasta and adjust with salt and black pepper before serving immediately.

    salt
    black pepper
    🥣large bowl
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Nuts, Aromatics, Seasonings, Oils

Ingredients

Busiate, Tomatoes, Almonds, Garlic, Basil, Pecorino, Salt, Pepper, Extra virgin olive oil

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegetarian, Mediterranean diet, Pescatarian

Calories

650 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 81g, Dietary fiber: 7g, Total fat: 29g, Saturated fat: 6g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 310mg, Iron: 4.2mg, Potassium: 520mg, Sodium: 410mg

Vitamins

Vitamin C: 18mg, Vitamin A: 110µg, Vitamin E: 4.1mg, Vitamin K: 42µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

11 steps

Equipments

Utensils

large pot, colander, blender, grater, knife, cutting board, large bowl, wooden spoon, ladle

Appliances

blender, stovetop

Type

Type

Type Of Dish

Main Course, Pasta, First Course

Occasions

Lunch, Dinner, Summer meal, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Sicilian, Trapani

Geographic

Italy, Sicily, Trapani

Various

Aspect

Texture

Al dente, Creamy, Rustic, Juicy, Nutty

Flavors

Fresh, Savory, Tangy, Herbaceous, Garlicky, Nutty, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool leftovers before refrigerating,Reheat gently or serve at room temperature), freezer : 30 days (Freeze pesto separately for best texture,Store in an airtight freezer-safe container,Thaw overnight in the refrigerator)