Ingredients for Pesto Trapanese:
- 10 peeled tomatoes
- 20 basil leaves
- 2 clove of fresh garlic
- 15 almonds
- 2 tbsp of grated parmesan cheese
- Salt and extra virgin olive oil to taste
First of all, mix all the ingredients for the Pesto Trapanese and adjust the density with the extra virgin olive oil (if you want it lighter, add a tomato).
Cut the zucchini into strips and tomatoes into small pieces.
In a pan browning the zucchini without oil (we will put it with the pesto), then add diced tomatoes and cook for 15 minutes over medium heat.
Turn off and add the Pesto Trapanese.
Cook the Linguine Filotea in plenty of salted boiling water, drain the egg pasta and toss it in the pan with the sauce.
Serve immediately and enjoy !