Fusilli al Pesto alla Trapanese by @maritoemoglie_incucina

25 min

4 servings

🍝

400 g

Fusilli

🍅

150 g

Cherry tomatoes

🌰

50 g

Almonds

🧄

1 clove

Garlic

🌿

20 g

Fresh basil

🧀

50 g

Pecorino cheese

🧀

50 g

Parmesan cheese

🫒

60 ml

Extra virgin olive oil

🧂

5 g

Salt

⚫

1 g

Pepper

  1. Boil
    • Salt

    Bring a large pot of salted water to a boil.

  2. Cook
    • Fusilli

    Cook the fusilli in the boiling water until al dente, about 12 minutes.

  3. Blend
    • Almonds
    • Garlic

    Blend the almonds and garlic until finely ground.

  4. Add
    • Cherry tomatoes
    • Fresh basil

    Add the cherry tomatoes and fresh basil, then blend into a coarse paste.

  5. Add
    • Grated pecorino cheese

    Add the grated pecorino cheese and grated Parmesan cheese.

  6. Blend
    • Grated pecorino cheese

    Blend again until the cheeses are incorporated.

  7. Pour
    • Extra-virgin olive oil

    Pour in the extra-virgin olive oil slowly while blending.

  8. Blend

    Blend until the pesto becomes creamy.

  9. Season
    • Salt

    Season the pesto with salt and black pepper.

  10. Drain
    • Fusilli

    Drain the cooked fusilli, reserving a little cooking water if needed.

  11. Toss
    • Fusilli
    • Cherry tomatoes
    • Almonds

    Toss the drained fusilli with the Trapani-style pesto.

  12. Garnish
    • Fresh basil
    • Grated Parmesan cheese

    Garnish with fresh basil and grated Parmesan cheese before serving.

Fusilli al Pesto alla Trapanese by @maritoemoglie_incucina

25 min

4 servings

🍝

400 g

Fusilli

🍅

150 g

Cherry tomatoes

🌰

50 g

Almonds

🧄

1 clove

Garlic

🌿

20 g

Fresh basil

🧀

50 g

Pecorino cheese

🧀

50 g

Parmesan cheese

🫒

60 ml

Extra virgin olive oil

🧂

5 g

Salt

⚫

1 g

Pepper

Preparation Steps

  1. Step 1/12

    Bring a large pot of salted water to a boil.

    🧂Salt
    🍲Large pot

  2. Step 2/12

    Cook the fusilli in the boiling water until al dente, about 12 minutes.

    🍝Fusilli
    🍲Large pot

  3. Step 3/12

    Blend the almonds and garlic until finely ground.

    🌰Almonds
    🧄Garlic

  4. Step 4/12

    Add the cherry tomatoes and fresh basil, then blend into a coarse paste.

    🍅Cherry tomatoes
    🌿Fresh basil

  5. Step 5/12

    Add the grated pecorino cheese and grated Parmesan cheese.

    🧀Grated pecorino cheese
    🧀Grated Parmesan cheese

  6. Step 6/12

    Blend again until the cheeses are incorporated.

    🧀Grated pecorino cheese
    🧀Grated Parmesan cheese

  7. Step 7/12

    Pour in the extra-virgin olive oil slowly while blending.

    🫒Extra-virgin olive oil
    🥄Measuring spoons

  8. Step 8/12

    Blend until the pesto becomes creamy.

  9. Step 9/12

    Season the pesto with salt and black pepper.

    🧂Salt
    ⚫Black pepper
    🥄Measuring spoons

  10. Step 10/12

    Drain the cooked fusilli, reserving a little cooking water if needed.

    🍝Fusilli
    🧺Colander
    🍲Large pot

  11. Step 11/12

    Toss the drained fusilli with the Trapani-style pesto.

    🍝Fusilli
    🍅Cherry tomatoes
    🌰Almonds
    🧄Garlic
    🌿Fresh basil
    🧀Grated pecorino cheese
    🧀Grated Parmesan cheese
    🫒Extra-virgin olive oil
    🥣Serving bowl

  12. Step 12/12

    Garnish with fresh basil and grated Parmesan cheese before serving.

    🌿Fresh basil
    🧀Grated Parmesan cheese
    🥣Serving bowl

Composition

Ingredients

Types

Grains, Vegetables, Nuts, Herbs, Oils, Seasonings

Ingredients

Fusilli, Cherry tomatoes, Almonds, Garlic, Fresh basil, Pecorino cheese, Parmesan cheese, Extra virgin olive oil, Salt, Pepper

Notes

Fresh basil (to taste), Pecorino cheese (grated), Parmesan cheese (grated), Extra virgin olive oil (to taste), Salt (to taste), Pepper (to taste)

Allergens

Gluten, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Mediterranean diet

Calories

650 kcal

Macro nutrients

Protein: 23g, Carbohydrates: 82g, Fat: 27g, Fiber: 6g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 330mg, Iron: 3mg, Potassium: 390mg, Sodium: 520mg

Vitamins

Vitamin A: 120µg, Vitamin C: 12mg, Vitamin E: 3mg, Vitamin K: 32µg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

12 steps

Equipments

Utensils

Large pot, Colander, Measuring spoons, Serving bowl

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian, Sicilian, Mediterranean

Geographic

Italy, Sicily

Various

Aspect

Texture

Creamy, Tender, Slightly crunchy

Flavors

Savory, Nutty, Fresh, Tangy, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard leftovers after 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 30 days (Freeze pesto separately in an airtight container,Thaw in the fridge before use)