Pesto Pasta alla Trapanese

Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente

Drain the pasta, reserving about 1/2 cup of the pasta cooking water, and set aside.

While the pasta is cooking, prepare the pesto sauce. In a food processor or blender, combine the cherry tomatoes

Pulse the ingredients until they form a coarse paste. You may need to scrape down the sides of the food processor

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Season the pesto with salt and pepper to taste. Adjust the consistency by adding some of the reserved pasta cooking water

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Transfer the cooked pasta to a large mixing bowl. Pour the pesto sauce over the pasta and toss until the pasta is evenly coated with the sauce

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Serve the Pesto Pasta alla Trapanese warm, garnished with grated Parmesan cheese if desired.

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