Whole Grain Pasta with Italian Pesto alla Trapanese, Broccoli Rabe, and Blistered Tomatoes
Pesto Trapanese is a Sicilian bright and fresh pesto made with tomatoes, basil, garlic, almonds, chiles and olive oil. This Pesto Trapanese is served over whole grain pasta and paired with broccoli rabe and blistered tomatoes, but feel free to pair this with your favorite seasonal vegetables. Find the video, recipe, and printable recipe PDF below!
Yield: 2 cups
Method
Place the almonds and garlic in a food process and pulse to coarsely chop. Add the tomatoes, and red pepper flakes and puree. Slowly add the extra-virgin olive oil to emulsify.
Add the herbs and pepperoncini, and cheese. Puree for 1 minute more. Season with salt and pepper.
Cook the pasta according to the package directions.
While the pasta is cooking, heat a sauté pan over medium high heat. Add the 1 tablespoon oil and tomatoes. Cook over high to blister the tomatoes. Reduce the heat, add the garlic, cook a few seconds, add the broccoli rabe and chili flakes. Toss to warm.
Add the cooked pasta and the pesto. Toss to combine. Adjust seasoning with salt and pepper.
Finish with cheese and herbs.
Ingredients
Pesto alla Trapanese
1/3 cup Almonds, blanched, slivered, toasted
1 ea. Garlic, crushed peeled
12 oz. Cherry tomatoes, cut in half
1 ea. Red pepper flakes, a pinch
½ cup Extra virgin olive oil
½ cup Mint or basil leaves
1 ea. Pepperoncini, stemmed, seeded, chopped
1 oz. Pecorino, grated
½ tsp. Salt
½ tsp. Ground black pepper
½ lb. Whole grain pasta
2 Tbsp. Extra-virgin olive oil
1 pt. Cherry tomatoes, cut in half
1 ea. Garlic clove, minced
1 ea. Red chile flakes, a pinch
2 cups Broccoli rabe, blanched, cut in 1” pieces
as needed, Pecorino, grated
¼ cup Mint or basil leaves, torn
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of the International Olive Council.
