So most people know pesto as the standard basil, pine nuts, olive oil and parm, right? But there’s this mythical area called Trapani on the island of Sicily that has a different kind of pesto: Trapanese.
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| I want to go here. Now. (Courtesy of www.on-sicily.com) |
Not to be confused with those whimsical acrobats, trapeze swingers, Pesto Trapanese is delish. I first read an article about it two winters ago in Gourmet and it sounded divine, especially since it reminds you a bit of the fresh taste of summer. Basil, toasted almonds, parmesan cheese and tomatoes? Love at first read, I tell you.
I’ve made Pesto Trapanese off and on for dear ones the past few years, and every time it’s met with rave reviews from vegetarians and non-veggies alike. I usually bust out some whole wheat pasta (goes well with the nuttiness of the pesto. And the nuttiness of me), and have found that a whole box of spaghetti or linguine is just a bit too much… boil it all up if you like but add the pasta a bit at a time and toss everything together to make sure you get all the pesto you want and it doesn’t dry out.
Don’t forget: Too much pasta + not enough pesto = a sad, sad moment for all.
Obviously I’m still on a pasta kick, as it is January and all, and we all know how I feel about carbs, but I promise this will be the last pasta recipe for a while. I foresee some delicious stews and desserts on the horizon. I’ve also been rocking out to this album by Rick James on my new record player (thanks for the awesome Christmas present, fam!) while putzin’ around in the kitchen and it’s been quite the culinary-musical adventure. Hey-o!
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