Fusilli pasta with trapanese pesto sauce is a first course. Trapanese pesto seasoning is a tasty and fragrant alternative to the classic Genoese pesto. A recipe with Mediterranean scents, suitable for spring and summer days.
Ingredients for the fusilli pasta with trapanese pesto sauce(4 people)
for the Trapanese pesto sauce:
- 0.13 pounds of basil leaves;
- 0.13 pounds of shelled almonds;
- 0.44 pounds of tomatoes;
- 0.03 pounds of pecorino cheese;
- one clove of red garlic;
- one tablespoon of Extra virgin olive oil;
- Salt and black pepper;
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|Nutritional values for one serving|
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Preparation of fusilli pasta with trapanese pesto sauce
Trapanese pesto is a raw sauce, pounded with a mortar. Its origins date back to the culinary tradition of Trapani, as an alternative to Genoese pesto.
If you have not already prepared it before, let’s start with the preparation of trapanese pesto sauce. This preparation is available in a recipe readable by clicking here.
Put a pot with salted water to heat on the stove. When the water boils add fusilli in the pot, letting them cook for ⅔ of the cooking time indicated on the package.
Meanwhile, heat a pan on the hob with a drizzle of extra virgin olive oil and a clove of garlic. When the garlic starts to fry, pour the trapanese pesto sauce, heat it while the fusilli are cooking in the pot with water.
Taste the fusilli pasta to check if the cooking is “al dente“, drain them directly into the pan with the trapanese pesto sauce.
Toss the fusilli pasta in the pan for the remaining cooking time. Taste it and adjust salt and pepper as needed.
Serve our fusilli pasta with trapanese pesto sauce, garnish with one or two basil leaves.