Pesto Pasta alla Trapanese

Rotini pasta with trapanese pesto topped with fresh basil, parmesan and prosciutto.

5 from 46 votes

A Sicilian take on pesto using tomatoes, almonds and pepperoncini for a unique and flavorful way to enjoy a bowl of pasta in the summer.

Prep Time10

Cook Time10

Total Time20

Course: Main Dishes

Cuisine: Italian

Keyword: pesto all trapanese, trapanese pesto, trapanese pesto pasta

Servings: servings

Author: Gina Matsoukas

Ingredients

2 cups cherry tomatoes
1/3 cup almonds lightly toasted
2 cloves garlic
1/4 cup packed basil leaves
1 pepperoncini stem removed
1 pinch crushed red pepper flakes
1/4 cup freshly grated Pecorino Romano cheese
3 tablespoons extra-virgin olive oil
1 pound rotini pasta or other similar shape
coarse salt and freshly ground pepper

Instructions

In a food processor, combine the tomatoes, almonds, garlic, basil, pepper, crushed red pepper, Pecorino Romano cheese and a hearty pinch of salt and pepper. Pulse a few times then scrape down the sides. With the food processor running, slowly add the olive oil. Season to taste with salt and pepper.
Meanwhile, cook the pasta in a large pot of salted water until al dente. Drain and return to the pot.
Pour the pesto over the pasta and toss to combine until all the pasta is coated. You may not have to use all the pesto.
Serve with with more freshly grated parmesan cheese and thinly sliced basil!

Notes

Recipe doesn't include the edamame or crispy prosciutto shown in the pictures although you can certainly add that to yours if desired for extra protein.

Nutrition