Chickpea Casarecce with Pesto alla Trapanese2019-08-16
Pesto can be so much more than basil and pine nuts. This version is from Trapani in Sicily, and is traditionally made with almonds, tomatoes, garlic and basil. Casarecce is a pasta shape that’s also native to Sicily; it means “housemade.” Recipe by Chef Lorenzo Boni.
Bring a large pot of water to a boil and season with salt, cook the pasta for 4 minutes. Strain, and toss with a bit of olive oil. Cool down on a sheet tray in the fridge.
In a medium sized bowl marinate ¼ of the tomatoes with 6 tbsp olive oil, 12 basil leaves julienne, and salt and pepper to taste. Set aside.
In a blender, combine the almonds, garlic, remaining oil, salt, pepper, and cheese. Pulse for 15 seconds or until they start to break down.
Add the tomatoes and remaining basil, and pulse until the tomatoes and basil are chopped, but not smooth.
For service, bring another large pot of water to a boil, season with salt.
Add the pasta and cook for 2 minutes, remove from the water and combine the pasta with the sauce, if needed use some of the pasta cooking water to thin out the sauce.
Transfer to a 2 inch full hotel pan, then garnish with marinated tomatoes and more cheese before service.
- 6 pkgs Barilla® Chickpea Casarecce
- 18 ea ripe plum tomatoes, concasse
- 2 cups extra virgin olive oil
- 6 cups basil leaves, packed
- salt and black pepper, to taste
- 4½ cups peeled almonds
- 6 ea garlic cloves
- 3 cups Pecorino Romano cheese, grated
Chef Recommended Cuts
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.