Busiate with Sicilian red pesto and almonds
Twisted busiate, the pasta of Trapani, with a rich Sicilian red pesto, toasted almonds and fresh basil.
From Zagara
- 5 tbsp (about 100 g) Rosso di Sicilia Sicilian red pesto
- 30 g Evergreen shelled Sicilian almonds, roughly chopped
From your pantry
- 200 g busiate, or fusilli
- 8 cherry tomatoes, halved (optional)
- 1 tbsp extra virgin olive oil
- A few basil leaves
- Grated pecorino, to serve
- Salt
Method
- Cook the busiate in salted boiling water until al dente.
- Meanwhile, toast the almonds in a dry pan for 2–3 minutes, until golden. Set aside.
- If using cherry tomatoes, soften them in the same pan with the olive oil for 2 minutes.
- Drain the pasta, keeping a cup of the cooking water. Off the heat, toss it with the pesto, the tomatoes and 2–3 tbsp of the water until creamy.
- Serve with the toasted almonds, basil and pecorino.
Allergens in the pantry ingredients: gluten, milk.
Each Zagara product lists its allergens on its label.