Busiate al pesto trapanese
Raw tomato, almond, basil and garlic pounded into a bright pesto from Trapani, tossed with twisty pasta.
- Time25 min
- LevelEasy
- Costabout £1.06 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Toast the almonds in a dry pan for 3 minutes, shaking often, until golden and fragrant. Leave to cool.
3 min - 2
Put the almonds, garlic, basil and chilli into a food processor. Pulse to a rough, crumbly paste.
- 3
Add the tomatoes, cheese and oil. Pulse briefly so the sauce stays chunky. Season with black pepper.
- 4
Cook the pasta in plenty of salted boiling water for 11 minutes until al dente. Keep a mug of the water, then drain.
11 min - 5
Toss the hot pasta with the pesto and a splash of cooking water until glossy. Serve straight away with extra cheese.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.