Pesto Trapanese with Spaghetti
Ingredients
- 400 g spaghetti
- 400 g ripe cherry tomatoes
- 80 g blanched almonds
- 2 garlic cloves
- 30 g fresh basil
- 60 g Pecorino Romano, grated
- 5 tbsp extra virgin olive oil
- 1 tsp dried chilli flakes
Nutrition (per serving)
- Calories
- 708 kcal
- Protein
- 21.6 g
- Carbohydrate
- 76.7 g
- of which sugars
- 6.6 g
- Fat
- 33.5 g
- of which saturates
- 6.4 g
- Fibre
- 6.7 g
- Salt
- 0.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toast the almonds in a dry frying pan for 3–4 minutes until golden. Leave to cool.
- 2
Blitz the cherry tomatoes, almonds, garlic, basil, chilli flakes and Pecorino in a food processor. With the motor running, drizzle in the olive oil to form a rough, textured pesto. Season well.
- 3
Cook the spaghetti in well-salted boiling water until al dente. Reserve 150 ml pasta water and drain.
- 4
Toss the hot pasta with the Trapanese pesto, loosening with pasta water to achieve a sauce that coats each strand.
- 5
Serve with extra Pecorino and a drizzle of olive oil.
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