Busiate with Pesto Trapanese

🛒 Ingredients

• Busiate pasta 100 g · 350 kcal
• Ripe tomatoes 150 g · 27 kcal
• Garlic clove 5 g · 7 kcal
• Fresh basil leaves 5 g · 1 kcal
• Blanched almonds 15 g · 86 kcal
• Pecorino Romano cheese, grated 20 g · 78 kcal
• Extra virgin olive oil 30 g · 270 kcal

👨‍🍳 Instructions

1. Wash the tomatoes and cut them into quarters. Peel the garlic clove.
2. In a food processor or mortar, combine the tomatoes, garlic, basil, blanched almonds, and a pinch of salt. Process until a coarse paste forms.
3. Slowly drizzle in the extra virgin olive oil while continuing to process, until the pesto is well combined and emulsified.
4. Bring a large pot of salted water to a boil. Add the busiate pasta and cook according to package instructions until al dente.
5. Before draining, reserve about half a cup of the pasta cooking water. Drain the pasta well.
6. Transfer the drained busiate to a large bowl. Add the Pesto Trapanese and the grated Pecorino Romano cheese, tossing gently to coat.
7. If the pasta seems too dry, add a tablespoon or two of the reserved pasta water to achieve a creamy consistency. Serve immediately, garnished with fresh basil if desired.