Pasta with Trapani-style pesto

The Trapani-style pesto makes the perfect vegetarian summer pasta with all the delicious tastes of Sicily.


Ingredients for two people

160 g of linguine
2 cloves of garlic
sea salt
40 g of peeled almonds
8 cherry tomatoes
40 g of grated pecorino cheese
extra virgin olive oil

pesto alla trapanese

Peel cherry tomatoes and remove their seeds. Put garlic and salt in a mortar and grind them. Add almonds, basil, cherry tomatoes and pecorino cheese and keep grinding. Remove pesto from the mortar and add olive oil. Cook pasta and season it. This pesto is really tasty, thus you don’t need to add salt in pasta cooking water.

pesto alla trapanese

Licenza Creative Commons
Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.

Related articles
For a sustainable diet, diversify your basket

In an increasingly uncertain world, we need food production systems that can cope with dramatic climatic variations, provide nutritious diets, and build the resilience of communities and landscapes.

Galatea’s mission, making artisanal ice cream chemical free

We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.

Quality ice cream is a matter of labels

Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.