![Fusilli al pesto alla trapanese - Padelle Volanti](https://www.padellevolanti.com/wp-content/uploads/2022/05/IMG_2433-730x350.jpg)
Fusilli pasta with trapanese pesto sauce
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.
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Ingredients for the fusilli pasta with trapanese pesto sauce(4 people)
- 0.70 pounds of fusilli pasta;
- one tablespoon of Extra virgin olive oil;
- Salt and black pepper;
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;
DIFFICULTY’ | COOKING TIME | PREPARATION TIME |
---|---|---|
Easy | 10′ | 15′ |
Nutritional values for one serving | ||
---|---|---|
Energy | 0 kcal | |
0 Kj | ||
Fats | 0 gr. | |
Saturated fats | 0 gr. | |
Monounsaturated fats | 0 gr. | |
Polyunsaturated fats | 0 gr. | |
Carbohydrates | 0 gr. | |
Sugars | 0 gr. | |
Proteins | 0 gr. | |
Salt | 0 gr. | |
Dietary fiber | 0 gr. | |
Cholesterol | 0 gr. | |
Potassium | 0 gr. |
Preparation of fusilli pasta with trapanese pesto sauce
![Fusilli al pesto alla trapanese - Padelle Volanti](https://www.padellevolanti.com/wp-content/uploads/2022/05/IMG_2336-1024x683.jpg)
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.
![Fusilli al pesto alla trapanese - Padelle Volanti](https://www.padellevolanti.com/wp-content/uploads/2022/05/IMG_2334-1024x683.jpg)
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.
![Fusilli al pesto alla trapanese - Padelle Volanti](https://www.padellevolanti.com/wp-content/uploads/2022/05/IMG_2421-1024x683.jpg)
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.
![Fusilli al pesto alla trapanese - Padelle Volanti](https://www.padellevolanti.com/wp-content/uploads/2022/05/IMG_2420-1024x683.jpg)
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.
![Fusilli al pesto alla trapanese - Padelle Volanti](https://www.padellevolanti.com/wp-content/uploads/2022/05/IMG_2424-1024x683.jpg)
Taste the fusilli pasta to check if the cooking is “al dente“, drain them directly into the pan with the trapanese pesto sauce.
![Fusilli al pesto alla trapanese - Padelle Volanti](https://www.padellevolanti.com/wp-content/uploads/2022/05/IMG_2425-1024x683.jpg)
Toss the fusilli pasta in the pan for the remaining cooking time. Taste it and adjust salt and pepper as needed.
![Fusilli al pesto alla trapanese - Padelle Volanti](https://www.padellevolanti.com/wp-content/uploads/2022/05/IMG_2429-1024x683.jpg)
Serve our fusilli pasta with trapanese pesto sauce, garnish with one or two basil leaves.
![Fusilli al pesto alla trapanese - Padelle Volanti](https://www.padellevolanti.com/wp-content/uploads/2022/05/IMG_2437-1024x683.jpg)