Hailing from Trapani, this pesto is as bright and vibrant as its Southern Italian home. Almonds and tomatoes add sweetness to the sauce, which is best served with lemon for a truly Sicilian experience. Buon appetito!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.4 g||7.3 g|
|Protein||10.1 g||30.5 g|
|Salt||0.15 g||0.44 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Boil a kettle
Add the blanched almonds to a baking tray and put the tray in the oven for 4-5 min or until lightly toasted
Tip: Watch these like a hawk so you don't burn them!
Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the linguine for 8-10 min or until cooked with a slight bite
Once done, drain the linguine and reserve a cup of the starchy pasta water
While the linguine is cooking, chop the tomatoes into wedges
Peel and roughly chop the garlic
Pick the small leaves from the basil and set aside for garnish
Chop the remaining basil roughly, including the stalks
Cut the lemon[s] into quarters
Add the tomato wedges, chopped garlic, basil and most of the toasted almonds (save some for garnish!) to a food processor with 50ml [100ml] olive oil and a generous pinch of salt
Add the juice of 1/4 [1/2] a lemon and blitz until smooth – this is your Trapanese pesto
Tip: This sauce will season the whole dish, so taste it and add a pinch more salt if needed
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the king prawns and cook for 3-4 min or until the prawns have turned pink and are cooked through
While the prawns are cooking, chop the remaining toasted almonds
Add the Trapanese pesto to the pan and cook for 1 min or until warmed through
Remove the pan from the heat, add the drained linguine and stir it all together – this is your Trapanese pesto linguine with king prawns
Tip: Add a splash of starchy cooking water if it's looking a little dry!
Serve the Trapanese pesto linguine with king prawns and garnish with the remaining chopped almonds, reserved basil leaves and a lemon wedge
Season with a good grind of black pepper