Pasta with Pesto Trapanese
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 25mins
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- Serves
- 4
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- Calories
- 641
Originating in Sicily, pesto alla Trapanese uses almonds and tomatoes instead of the traditional pine nuts and is a great asset to have at the ready for a quick weeknight meal. The pesto will keep refrigerated for up to five days.
recipe updated Jul 11, 2025
Ingredients
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- Garlic clove
- 1
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- Tomato
- 280 g
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- Pecorino cheese
- 50 g
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- Blanched almonds
- 50 g
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- Fresh basil leaves
- 20 g
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- Olive oil
- 60 g
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- Fine sea salt
- ¼ teaspoon
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- Lemon juice
- 1 tablespoon
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- Water
- 2 kg
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- Fine sea salt
- 1 tablespoon
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- Busiate pasta
- 400 g
Tools
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Stove
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Cooking Chef XL
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Frying pan
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Small bowl
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Food processor attachment
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Colander
Step preview
- Add the almonds in a frying pan
- Toast stirring constantly until fragrant - 3 minutes, medium heat
- Add the toasted almonds and the ingredients into the Food Processor attachment
- Blend - 30 seconds, speed 1
- Transfer pesto into a small bowl and set aside
- Fit the Stir Tool and the Stir Assist Clip
- Add the ingredients into the appliance bowl, fit the splashguard
- Heat - 2 minutes, 180ºC, speed Off
- Then add pasta
- Cook - 10 minutes, 110ºC, speed Stir 3
- Drain pasta into a colander, then transfer back into the appliance bowl
- Add pesto and stir through by hand
- Serve