Busiate al Pesto Trapanese

Ingredients - Serves 4

• Salt - To taste
• Extra virgin olive oil - 100 ml
• Pecorino cheese - 100 grams, grated
• Basil - A bunch
• Garlic - 2 cloves
• Almonds - 100 grams, blanched
• Cherry tomatoes - 500 grams
• Busiate pasta - 400 grams

Let's Get Started

1. Bring a large pot of salted water to a boil.
2. While the water is heating, make the pesto. In a food processor, combine the tomatoes, almonds, garlic, basil, and cheese. Pulse until finely chopped.
3. With the motor running, slowly drizzle in the olive oil until the pesto is smooth.
4. Cook the busiate pasta in the boiling water until al dente, about 8-10 minutes.
5. Drain the pasta, reserving a cup of the pasta water.
6. Toss the pasta with the pesto, adding pasta water as needed to loosen the sauce.
7. Serve the pasta hot, garnished with additional grated Pecorino cheese.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Calories: 600
• Fat: 20g
• Carbs: 80g
• Protein: 25g
• Sodium: 500mg
• Sugar: 6g