Spaghetti with pesto alla Trapanese
Chopped almonds, salted sheep's ricotta and fresh tomatoes are the secret of Trapani-style pesto. It tastes delicious with pasta, gnocchi or rice and is a perfect, quickly prepared and light dish for the summer.
Equipment
- 1 pot
- 1 pan
- 1 blender
Ingredients
- 380 g spaghetti or long pasta
- 300 g tomatoes fresh, medium-sized
- 50 g ricotta salted sheep or Pecorino
- 1 clove garlic
- 50 g almonds peeled and skinned
- 30 g basil fresh
- salt
- pepper
For serving (optional):
- basil fresh
- some olive oil
Instructions
- Blanch the tomatoes in a pot of boiling water for about 1 minute, then immediately rinse under cold water. This makes it easy to peel the tomatoes, but they do not become soft. Halve or quarter the tomatoes, shaking off the seeds and juice. The pesto would otherwise be too liquid.
- Coarsely chop the cheese. Peel the garlic and remove the inner shoot.
- Put the tomatoes in a blender. A mortar or a hand mixer works just as well. Add the garlic and blend. Now add the almonds and cheese and blend. Add the basil at the end. It should not get too warm, so only mix for a short time. Pour the pesto into a wide bowl and season with salt and pepper if necessary.
- Cook the spaghetti in plenty of salted water until al dente, then mix with the pesto. Serve with fresh basil and a drizzle of olive oil if desired.
Nutrition
Calories: 463.2 kcalCarbohydrates: 77.4 gProtein: 17.4 gFat: 9.5 gSaturated Fat: 1.8 gPolyunsaturated Fat: 2.2 gMonounsaturated Fat: 4.6 gTrans Fat: 0.003 gCholesterol: 6.4 mgSodium: 30.2 mgPotassium: 522.8 mgFiber: 5.7 gSugar: 5.1 gVitamin A: 1129.1 IUVitamin C: 12 mgCalcium: 103.5 mgIron: 2.2 mg
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