Pesto Trapanese

SPAGHETTI ALLA CHITARRA WITH A RED PESTO OF TOMATO, BASIL, PECORINO ROMANO, AND ALMONDS, and optional stracciatella.

Ingredients:

  • fresh spaghetti alla chitarra

  • Trapanese pesto (red)

  • Pecorino Romano

  • Crumbled salted almonds

  • Optional stracciatella

Equipment:

  • A saucepan

  • A pot for boiling water

  • A spoon

  • A fork for stirring pasta

  • A small cup to reserve cooking water

  • A colander for draining pasta

Allergens: Gluten, Milk/Lactose, nuts.

Step 1:

Boil a large pot of salted water — water should be salty like the sea.

Once it has reached a rolling boil, add the fresh spaghetti alla chitarra and set a timer for 2 minutes.

Stir them every so often so they don’t stick, and reserve a cup of pasta water.

Step 2:

While the pasta is cooking, put the pesto in a separate saucepan, but do not heat it up.

Strain the pasta, add it to the cold pesto sauce, and stir it together off the heat.

Add a little pasta water to loosen it.

Step 3:

Still off the heat, add half of the pecorino romano, stirring until combined, and the cheese is melted.

If it looks a little dry, add a spoonful more cooking water.

Step 4:

Plate up, adding the remaining Pecorino Romano and salted almond crumble.

Step 5:

If you ordered a scoop of stracciatella, now is the time to add it with a drizzle of olive oil and some black pepper.

BUON APpETITO!