Pesto Trapanese is all Adam Rapoport wants to eat this September.
Then, start to pulse the processor while drizzling inPiping hot pasta—no need to drain, just transfer it straight from the water to the pesto—is key here.And, just as is the case with a traditional basil pesto, you don’t need to heat the sauce. You just spoon a generous amount of it into a large serving bowl. And then, right before adding the hot pasta to the bowl, thin the pesto with a splash of salty, starchythe sauce is ready for the pasta.
Then, you just toss, toss, toss until each strand of pasta is fully coated in that glistening pesto Trapanese. And while you might have noticed that this pesto recipe omits Parmigiano Reggiano or any other hard, salty, cheesy thing, there’s no reason you can’t spoon some on top at the table. I know I do. Right after I pour myself a glass of verdicchio or rosato—always the first move for a lazy summer lunch or an on-the-quick weeknight dinner.
. And If you can get your hands on some Sungold tomatoes—those bright-orange, sweet-as-candy gems—definitely do. Their natural fruitiness is the perfect foil for the bite of fresh garlic and all that grassy olive oil. And the rest of the year? Well, if you reach for one of those plastic clam shells of cherry tomatoes from Chile or wherever, I won’t judge. The pesto won’t be quite as good, but that’s why the parmesan is on the table.The key for this classic pesto recipe is to add the basil at the very end instead of blending everything all at once. That way the basil doesn’t get bruised or lose its flavor and maintains its vibrant green color.
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