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 with the Pecorino Romano, and stir it together off the heat.

If it looks a little dry, add a spoonful or two of pasta water to loosen it.

Step 3:

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

Step 4:

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!