Busiate ai due pesti - E' sempre Mezzogiorno 12/11/2020

Prepare the busiate by mixing semola rimacinata di grano duro with warm water to form a dough.

Roll the dough into long, thin shapes to create the busiate pasta.

For the pesto trapanese, blend the sbollentati and peeled pomodorini, basil leaves, garlic, mandorle, pecorino, and olive oil until smooth.

For the pesto al pistacchio, blend the pistacchi with oil, water, and season with salt and pepper.

Cook the busiate in boiling water until al dente.

Toss the cooked busiate with both pestos and serve with the cooked gamberi and boiled potatoes.

Spice Level:

Dietary