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Pesto alla Trapanese (Sicilian Almond Pesto) with Spiral Pasta Recipe

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4.3 from 85 reviews

Pesto alla Trapanese is a traditional Sicilian almond pesto pasta dish featuring fresh tomatoes, toasted almonds, fragrant basil and mint, and Pecorino cheese. This vibrant recipe combines the bright flavors of fresh herbs and ripe tomatoes with the creamy richness of cheese and olive oil, creating a deliciously fresh and nutty sauce perfect for spiral pasta shapes like cavatelli, fusilli, or busiate. Ready in just 20 minutes, it’s a simple yet elegant meal that showcases the best of Sicilian cuisine.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

For the Pesto

  • Kosher salt, to taste
  • 10 cherry tomatoes
  • 1/2 cup almonds (un-roasted/raw, skin-on or blanched)
  • 1 cup fresh basil leaves
  • 3/4 cup fresh mint leaves (optional, or substitute with more basil)
  • 1 handful arugula, coarsely chopped (optional)
  • 1 medium garlic clove, coarsely chopped
  • Freshly ground black pepper, to taste
  • 1/3 to 1/2 cup extra-virgin olive oil
  • 1/2 cup freshly grated Pecorino Romano or Pecorino Sardo cheese

For the Pasta

  • 1 pound spiral-shaped pasta (like cavatelli, fusilli, or busiate)

Instructions

  1. Preheat oven and boil pasta water: Preheat your oven to 375°F (190°C). Fill a large pot with water and bring it to a boil over high heat. Salt the water generously once boiling.
  2. Blanch tomatoes and almonds: Bring a separate small pot of water to a boil. Using a small knife, cut a shallow X on the bottom of each cherry tomato. Plunge the tomatoes into the boiling water for about 1 minute to loosen their skins. Use a slotted spoon to transfer them to a bowl to cool slightly. If your almonds are unblanched, add them to the boiling water as well and blanch for 2 to 3 minutes until skins loosen. Drain and transfer them to a bowl to cool.
  3. Peel tomatoes and almonds: Peel the tomato skins by pulling at the cut X and slice each tomato in half. Gently squeeze out and discard the seeds. Remove skins from the almonds and spread the almonds on a small baking sheet.
  4. Toast almonds: Place the almonds in the preheated oven and toast for 7 minutes until lightly toasted and dried out. Allow to cool.
  5. Prepare the pesto: In a food processor fitted with the metal blade, combine tomatoes, toasted almonds, fresh basil, mint leaves (if using), arugula (if using), and garlic. Season with 1/2 to 1 teaspoon kosher salt and freshly ground black pepper. Pulse to break up the ingredients. With the processor running, slowly drizzle in 1/3 to 1/2 cup of extra-virgin olive oil until a thick, nearly but not completely smooth paste forms. Scrape the pesto into a bowl and stir in the grated Pecorino cheese.
  6. Cook the pasta: Add the pasta to the boiling salted water and cook according to the package instructions until al dente, stirring occasionally to prevent sticking. Reserve about 1 cup of pasta cooking water, then drain the pasta.
  7. Toss pasta with pesto: Return the drained pasta to the pot. Add most of the pesto sauce, reserving about 1/4 cup for garnish. Pour in a splash of the reserved pasta water and toss vigorously to combine. Add more pasta water as needed to loosen the sauce so that it coats the pasta evenly and smoothly.
  8. Serve: Divide the pasta among individual serving bowls. Top each with a dollop of reserved pesto and a sprinkle of additional Pecorino cheese. Serve immediately.

Notes

  • Blanching the tomatoes and almonds helps to remove their skins for a smoother pesto texture.
  • If mint is not available, you can substitute with more basil or omit it entirely.
  • Use high-quality extra-virgin olive oil for the best flavor in the pesto.
  • Reserve pasta water to adjust the pesto consistency and help the sauce adhere to the pasta.
  • This pesto pairs best with spiral-shaped pasta to trap the sauce well.
  • To toast almonds without an oven, use a dry skillet over medium heat, stirring frequently until lightly browned and fragrant.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Sicilian, Italian

Find it online: https://ellarecipe.com/pesto-alla-trapanese-sicilian-almond-pesto-with-spiral-pasta-recipe/