Fresh pesto is a summer essential. And in Trapani they pair regional favorites like almond and tomato with basil, parsley and lemon to get a flavor that’s one of a kind. Serve with a bright and acidic Sicilia DOC Grillo and buon appetite.
- 12 ounces dried bucatini pasta
- 1 1/4 pounds tomatoes, halved
- 1/3 cup skin-on ground almonds
- 1 cup packed fresh basil leaves, chopped
- 1/4 cup fresh flat-leaf parsley leaves, chopped
- 2 cloves garlic, minced
- 3/4 cup grated Pecorino
- 1/4 cup extra-virgin olive oil
- 1 teaspoon finely grated fresh lemon zest
- Kosher salt and freshly ground pepper
- Set a pot of water for the pasta on high heat and bring to a boil. In a large mixing bowl, grate the tomatoes on a large box grater, leaving behind the skins. Toss the tomatoes together with the ground almonds, basil, parsley, and garlic. Stir in the parmesan, olive oil, and lemon zest. Season with 1 teaspoon salt and pepper. Set aside 1 cup sauce.
- When the water is boiling, cook the past. Drain the pasta, reserving one-third cup pasta water, and toss with the remaining sauce. Add the pasta water.
- Divide the pasta among 4 bowls, top with the reserved sauce, and garnish with additional Parmesan. Makes 4 servings.