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Articles / Busiate Pesto alla Trapanese

Busiate Pesto alla Trapanese

Published May 20, 2018

I loved this pesto so much that I almost forgot to add the pasta; I was eating it with a spoon (see: pistachio spread). Pesto alla Trapanese is the Sicilian answer to the Genovese version, a recipe originally brought to Trapani’s port by Ligurian sailors on their way to the East and adapted to use ingredients easier to source on the island: Almonds and tomatoes. Busiate is a traditional pasta that also originated in the Trapani area; the natural nuttiness of the Tumminia flour, the Sicilian ancient grain variety of wheat used to make the pasta, pairs perfectly with this recipe, where the richness of the Sicilian almonds is the absolute protagonist.

Makes: 4 to 5 servings
Time: 20 minutes

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