Back to list

Best Easy Bavette al Pesto Trapanese Recipe

Name: Best Easy Bavette al Pesto Trapanese Recipe
Total time: 30 min
Yield: 280 g
Ingredients: bavette pasta 12 oz; cherry tomatoes 2 cups; blanched almonds 0.5 cup; fresh basil leaves 1 cup; garlic 2 cloves; extra virgin olive oil 0.33 cup; grated Parmigiano-Reggiano 0.33 cup; sea salt 1 tsp; black pepper 0.5 tsp

Flat pasta with Sicilian-style pesto of tomatoes, almonds, and basil. This vegetarian mediterranean dish is a fresh alternative to Genovese pesto, ideal for a clean eats family meal.

Cook 30 min Difficulty NORMAL 420 kcal

#vegetarian #mediterranean

Image coming soon

Ingredients

Main ingredients

bavette pasta 12 oz
cherry tomatoes 2 cups
blanched almonds 0.5 cup
fresh basil leaves 1 cup
garlic 2 cloves

Seasonings/Sauce

extra virgin olive oil 0.33 cup
grated Parmigiano-Reggiano 0.33 cup
sea salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 62 g 59%

Protein 13 g 12%

Fat 14 g 29%

Serving size 280g

Cooking steps

1

Bring a large pot of salted water to a boil and cook the bavette pasta until just al dente according to package instructions, reserving 1/2 cup pasta water before draining.
2

While pasta cooks, in a food processor, pulse together cherry tomatoes, blanched almonds, fresh basil leaves, and garlic until coarsely combined but not pureed—a bit of texture is ideal.
3

Add extra virgin olive oil gradually while pulsing, adjusting the texture so the pesto is fluid enough to coat pasta but still chunky.
4

Scrape the mixture into a bowl, stir in grated Parmigiano-Reggiano, sea salt, and black pepper, and taste for seasoning; adjust if needed.
5

Toss the hot drained pasta with the pesto in a large bowl, adding reserved pasta water a little at a time to loosen the sauce and ensure an even, glossy coating—serve immediately for the freshest flavor.

Personalized Q&A

Q. What's the key ingredient in this Bavette al Pesto Trapanese recipe?

The defining elements of Pesto Trapanese are fresh cherry tomatoes and blanched almonds, which give the sauce its signature sweet-tart brightness and creamy texture, different from the traditional Genovese pesto.

Q. What's the secret to getting the best flavor and texture from the pesto?

Pulse the tomatoes, almonds, basil, and garlic only until coarsely chopped—do not puree. Gradually add the olive oil to balance the mixture, resulting in a sauce that clings to the pasta without being watery or too thick.

Q. How do I prevent the pasta from becoming sticky or the sauce from being absorbed too quickly?

Reserve some pasta cooking water and toss it with the drained pasta and pesto; the starchy water helps the sauce emulsify and keeps the noodles moist and evenly coated.

Q. How many calories does each serving contain, and what is the carb-to-protein ratio?

Each 280g serving provides approximately 420 kcal, with carbohydrates contributing 59%, protein 12%, and fat 29% to the total calories. That means this dish is moderately high in carbs, making it suitable for those seeking balanced energy from wholesome vegetarian ingredients.

Best Easy Bavette al Pesto Trapanese Recipe

AI 영양사 앤디