Pesto alla Trapanese
Ingredients
Preparation
Place the almonds in boiling water for 2 minutes. Remove them from the pot and transfer them to a bowl of cold water. Let cool for about 5 minutes, then peel off the skins. Roughly chop the almonds.
In the bowl of a food processor, combine the almonds, garlic, olive oil, and herbs. Pulse until everything is roughly chopped. Add the tomatoes and grated cheese, then blend until you reach your desired consistency. Season to taste with salt and pepper.
Boil campanelle for 3–5 minutes. Drain and transfer to a large bowl. Add a few spoonfuls of the pesto and stir to combine, adding more if needed to coat the pasta to your liking. (You may have extra pesto left over.) Serve immediately.
Pesto alla Trapanese is a fresh, Sicilian twist on classic pesto that’s perfect for summer. Made with blanched almonds, ripe tomatoes, garlic, basil, and olive oil, this vibrant sauce is rich, nutty, and bursting with Mediterranean flavor. Tossed with Borgatti’s handcrafted campanelle—an artisanal pasta shape designed to catch every bit of sauce—this dish is quick, flavorful, and ideal for warm-weather cooking. With just a bit of stovetop prep, this tomato-almond pesto recipe delivers bold taste with minimal effort.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
