Pesto alla Trapanese
Serves 4–6
Ingredients:
- 1 lb. 2 oz. fresh or dried busiate
- Shaved ricotta salata, to serve
Sicilian pesto:
- 14 oz. ripe cherry tomatoes
- 3 garlic cloves, peeled
- Handful of basil leaves
- 3½ oz. blanched almonds, lightly toasted
- 3½ oz. pecorino, finely grated
- Good pinch of dried chili flakes
- ½ c. extra virgin olive oil
- Sea salt and freshly cracked black pepper
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Instructions:
- To make the pesto, place the tomatoes, garlic, basil, almonds, pecorino and chili flakes in the bowl of a food processor and blitz to a paste. With the motor running, slowly drizzle in the oil until completely incorporated. Transfer to a large bowl and season to taste with salt and pepper.
- Cook the busiate in a large saucepan of salted boiling water until al dente. Drain and toss through the pesto until the pasta is completely coated in the sauce.
- Divide the pasta among warmed pasta bowls and top with shavings of ricotta salata.
