Busiate with Pesto Trapanese

🛒 Ingredients

• Busiate pasta 80 g · 287 kcal
• Ripe tomatoes 150 g · 27 kcal
• Blanched almonds 20 g · 115 kcal
• Fresh basil leaves 15 g · 3 kcal
• Garlic clove 5 g · 7 kcal
• Pecorino Romano cheese, grated 15 g · 59 kcal
• Extra virgin olive oil 30 g · 265 kcal

👨‍🍳 Instructions

1. To make the Pesto Trapanese, blanch and peel the tomatoes, then roughly chop them and set aside.
2. In a mortar and pestle (or food processor), crush the blanched almonds with the garlic until finely ground.
3. Add the chopped tomatoes, fresh basil leaves, and grated Pecorino Romano cheese to the mixture; continue to crush or pulse until well combined and a coarse pesto forms.
4. Slowly drizzle in the extra virgin olive oil while continuing to mix, until the pesto reaches your desired consistency; season with salt to taste.
5. Cook the busiate pasta in a large pot of salted boiling water according to package instructions until al dente.
6. Drain the pasta, reserving a small amount of the cooking water, then transfer it directly to a serving bowl.
7. Add the Pesto Trapanese to the hot pasta and toss well to coat; if needed, add a tablespoon or two of the reserved pasta water to achieve a smoother consistency.
8. Serve immediately, garnished with fresh basil leaves and extra grated Pecorino Romano if desired.