PASTA al PESTO TRAPANESE: facile, deliziosa e dai profumi mediterranei! ❤️🌿

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds a cheesy flavor.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats while being more affordable.

Cut 6 tomatoes.

Dip them in boiling water.

Remove the peel.

Dry the peel with kitchen paper.

Cut the tomatoes and remove the stalk and seeds.

Pour grated Cacioricotta cheese to taste into the hand blender beaker.

Add 1 bunch of basil.

Add the tomatoes.

Add 1 clove of garlic.

Add 3 and 1/2 oz (100g) of blanched almonds.

Add 1/2 cup (100g) of extra virgin olive oil.

Add salt to taste.

Blend until creamy.

Cook 3/4 lb (350g) of pasta in boiling salted water.

Fry the peels in extra virgin olive oil.

Drain the pasta.

Dress with the pesto.

Garnish the pasta with 3 and 1/2 oz (100g) of Stracciatella cheese, fried tomato peels, basil, pepper, and extra virgin olive oil to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens