• Campbell Whitman

Fusilli with Pesto alla Trapanese

Sicily has some rather famous dishes that some people aren't even aware of like, Caponata, Arancini & Cannoli, just to name a few . But this lesser-known pesto recipe isn't one of them. Its a variation of the traditional Italian green Pesto sauce from Genoa that everyone knows so well, just with A Trapani, Sicilian twist. The flavors are more round than a Genovese pesto and there is a nice bite from the pecorino which is made with sheep's milk instead of a cow milk-made parmesan. Give it a try...

Fusilli with Pesto alla Trapanese

serves 2

200 g dried fusilli pasta (or other pasta of choice)

Sauce

serves 2-3

15 g basil (stems included if they are not hard)

100 g vine ripened, good quality tomatoes

1/4 t lemon zest (yellow only)

1 t lemon juice (can add more to taste)

1/2 of a medium-sized garlic clove

40 g pecorino (plus some grated for garnish)

40 g blanched almonds (whole or halved)-then toasted in a pan until golden brown and cooled

4 T good quality extra virgin olive oil

s&p


Place all of the ingredients for the sauce in a blender or a mortar & pestle and blend or smash until very smooth. You can also make it chunky if you prefer, but I like it very smooth and creamy. Check seasonings before serving. The sauce alone will taste bright and a bit more in your face, because it needs the pasta to balance itself out.


Cook the pasta until al dente. Per serving (100 g pasta per person) add 4 T sauce and about 2 1/2- 3 T of pasta water. Garnish with more pecorino and enjoy!