Fusilli with Pesto Trapanese

fusilli with pesto trapanese (almond-tomato pesto)

Fusilli with pesto trapanese  is a simple yet satisfying pasta tossed in a pesto typical from Sicily.

Pesto trapanese makes for a nice variation on the classic basil pesto. Other than replacing the pine nuts with almonds, the recipe also adds tomatoes.

All ingredients should be pounded in a mortar, but a food processor or hand blender will work just fine.

You can use cherry tomatoes, or peeled plum tomatoes. To peel plum tomatoes, score a small, shallow X on the bottom of each tomato and place them in a pot of boiling water for 30-45 seconds. There is no need to peel cherry tomatoes as the skin is softer.

If you don’t have blanched almonds, put them in boiling water for 30 seconds, remove them with a slotted spoon, and then pop them out of their skins.

The pasta traditionally used with pesto trapanese is called busiati, a spiral shaped pasta, but other shapes are often used, such as bucatini,  spaghetti, fusilli or penne.

Cook the pasta and drain it well, then mix it immediately and thoroughly with the room temperature raw sauce in a large warm bowl.

Pesto can be store in the fridge in an airtight container for 2-3 days , covered with a layer of extra virgin olive oil. You can also freeze it in small jars, then thaw in the fridge or at room temperature.

This is an easy and super quick pasta recipe, it only takes you about 10 minutes to prepare. Perfect for busy days! 🙂

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fusilli with pesto trapanese (almond-tomato pesto)
Fusilli with Pesto Trapanese
Prep Time:
10 mins
Total Time:
10 mins
Author: As Easy As Apple Pie
Course: Pasta
Cuisine: Italian

Fusilli with pesto trapanese is a simple yet satisfying pasta tossed in a pesto typical from Sicily. It's super quick to prepare!

  • 160 grams (5.6 ounces) fusilli
  • 125 grams (4.4 ounces) cherry tomatoes or plum tomatoes
  • 15 grams (1/2 cup) fresh basil leaves
  • 25 grams (1/4 cup) blanched almonds
  • 1 clove garlic peeled and roughly chopped
  • 1 tablespoons grated Pecorino cheese
  • 1 1/2 tablespoon extra virgin olive oil
  • salt
  • pepper
  1. Bring a large pot of salted water to a boil.
  2. Cook the fusilli according to packaging instruction.
  3. While the pasta cooks, prepare the pesto.
  4. Rinse the cherry tomatoes and basil leaves, pat them dry.
  5. Cut the cherry tomatoes in half lengthwise, scoop out the seeds and chop them.
  6. (If using plum tomatoes, score the underside of the tomatoes with a cross and blanch in a pot of boiling water for about 30-45 seconds. Peel off the skins, remove the seeds and chop them into small cubes).
  7. In a food processor combine the cherry tomatoes, basil leaves, almonds, garlic and pulse until the mixture is finely ground but not pureed.
  8. Add the pecorino cheese, salt, pepper, extra virgin olive oil and blend until creamy.
  9. Taste and adjust the seasoning. If the pesto trapanese looks too thick, add more oil until it reaches the desired consistency.
  10. Drain the fusilli and add the sauce. Stir to coat evenly and serve garnished with basil leaves.
  11. Enjoy it!

Pesto can be store in the fridge in an airtight container for 2-3 days , covered with a layer of extra virgin olive oil. You can also freeze it in small jars, then thaw in the fridge or at room temperature.

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Calories: 420, Fat: 19.8g, Saturated Fat: 2.8g, Cholesterol: 61mg, Sodium: 95mg, Carbohydrates: 49.6g, Fiber: 2.5g, Sugar: 2.2g, Protein: 13.6g

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fusilli with pesto trapanese (almond-tomato pesto)

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