Once winter is over, I get a lot of requests for tasty, easy pasta recipes that can be whipped up in minutes and enjoyed during the spring season. March is also National Noodle Month, and this Busiate Pasta with Sicilian Pesto adapted from Olive Oil For Dummies is the perfect way to celebrate.

It features Sicilian pesto, – also known as “pesto alla Trapanese” which hails from the seaside town of Trapani, known for its salt production and fishing communities. This sumptuous dish combines delicious Sicilian specialties such as tomatoes, almonds, and pecorino (sheep’s milk) cheese with busiate, a traditional, artisan made Sicilian chain-shaped pasta known for holding its shape and coating pasta well.

Enjoy it with your loved ones during spring and summer – or whenever the mood strikes! Buon appetito a tutti!

Busiate Pasta with Sicilian Pesto

Prep time: 15 min Cook time: 12/15 min Yield: 4-6 servings

Ingredients

1-pound dried busiate pasta, or fusilli, or maccheroni, if preferred

1¼ pounds ripe heirloom cherry or grape tomatoes

1/3 cup blanched almonds, ground

1 cup packed fresh basil leaves, chopped

¼ cup fresh flat-leaf parsley leaves, chopped

2 cloves garlic, minced

¾ cup grated pecorino cheese, plus more for garnish

¼ cup Amy Riolo Selections, or other good quality extra-virgin olive oil

1 teaspoon finely grated fresh lemon zest

½ teaspoon unrefined sea salt

freshly ground pepper, to taste

Directions

1. Bring a large pasta pot of water to a boil over high heat. When the water is boiling, cook the pasta according to package directions, or until very al dente.
2. While the pasta is boiling, set a pot of water on high heat and bring to a boil. Add the tomatoes, reduce heat to medium, and cook for 2-3 minutes until skin begins to split. Using a slotted spoon, remove tomatoes from hot water and place in cold water. When cool enough to handle, remove skins and seeds. Place in food processor.
3. Next add in the almonds, basil, parsley, and garlic. Pulse until a smooth paste forms. Stir in the pecorino, olive oil, and lemon zest. Season with salt to taste and pepper. Set sauce aside.
4. Drain the pasta, reserving one-third cup pasta water, and toss with the remaining sauce. Toss the pasta with the pesto, adding reserved pasta water, if needed, and toss with pecorino. Serve hot.