Busiate with Trapanese Pesto-A delicious Sicilian pasta dish made with fresh tomatoes, basil, garlic, pinoli and extra-virgin olive oil. The province of Trapani is famous for this delicious pasta recipe. Enjoy this all summer long!
Cook Time: 20 mins
– 1 1/2 pounds ripe fresh tomatoes – 4 ounces pinoli – 2 medium cloves garlic peeled and roughly chopped – 20 basil leaves – 1/2 cup extra-virgin olive oil – salt and pepper to taste
The pesto is typically made with a mortar and pestle. It could be made with a food processor, but you want to make sure you have a thick and sort of chunky composition and I guarantee your friends in Trapani would tell you to do it by hand the way it should be done.
How long does pesto Trapanese stay fresh at room temperature? The pesto keeps fine at room temperature for two hours. What do you serve on top of busiate with pesto Trapanese? It is usually served with toasted breadcrumbs but is always wonderful with grated Parmigiano Reggiano. If you serve it with toasted breadcrumbs, you will have a super easy and delicious Sicilian vegan pasta dish.
RECIPE TIPS AND FAQ’S:
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