Trapanese Pasta With Basil & Almonds
Sicilian busiate tossed with a vibrant basil-almond sauce, fresh tomatoes, and garlic. Ready in under 20 minutes—no cream, no fuss.
- Total time
- 18 min
- Servings
- 2
- Calories
- 568
- Protein
- 16g
freshlightitalianvegetarianvegetariantendercreamyweeknight
Ingredients
- 7 oz busiate or pappardelle pasta
- 1.5 cup fresh basil, loosely packed
- ½ cup roasted unsalted almonds
- 1 cup cherry tomatoes, halved
- 2 whole garlic cloves
- 1 whole lemon (zested and juiced)
Instructions
- 1
Boil pasta in salted water until al dente, about 9 minutes. Reserve 1 cup pasta water, then drain.
- 2
Pulse basil, almonds, garlic, lemon zest, and 0.25 cup olive oil in a food processor until chunky-textured.
- 3
Toss warm pasta with the basil mixture, cherry tomatoes, and lemon juice in the pasta pot.
- 4
Add pasta water a splash at a time, stirring, until the sauce coats the noodles and looks glossy.
- 5
Season with salt and black pepper to taste. Serve immediately.
Tools you’ll need
- large pot
- food processor or blender
- wooden spoon
- measuring cups and spoons
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