{"id":16997,"date":"2013-04-24T07:00:25","date_gmt":"2013-04-24T05:00:25","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/fusilli-with-pesto-alla-trapanese\/"},"modified":"2026-08-27T11:18:49","modified_gmt":"2026-08-27T09:18:49","slug":"fusilli-with-pesto-alla-trapanese","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/fusilli-with-pesto-alla-trapanese\/","title":{"rendered":"Fusilli with pesto alla trapanese"},"content":{"rendered":"

Today I didn’t feel like making dinner, which usually means that, more than hunger, I don’t feel like fighting against my lilliputian kitchen. Do you know what the dimensions are of the surface where I chop vegetables, roll out dough, etc., etc., and etc.? 60 x 32 cm. I’ll add the fact that I don’t have a dishwasher and that, although I can momentarily stack utensils I no longer need inside the sink, I have to hurry to clear it, because if I have to strain pasta, wash my hands, or another food, it can’t be full (Couldn’t Merlin<\/a> come give me a hand every now and then?).<\/p>\n

\"Fusilli<\/a><\/p>\n

When I’m in a good mood, I take it as an added difficulty that, if I combine it with keeping an eye on what I’m cooking in two or three different pots and preparing the next steps of the recipe, makes me feel like a real cook, very busy, fighting against the clock. Not only to bring a well-made dish to the table, but because I manage to keep the kitchen in order and make space for myself, without wasting time. (Yes, I also think I should try to have a bit more of a social life) Today I wasn’t in a good mood, but I remembered how easy and, above all, clean it is to cook some pasta with pesto alla Trapanese and there you have it… It could perfectly well pass as a Sunday meal. Don’t you think?<\/p>\n

\"Fusilli<\/a><\/p>\n

Until recently, I thought that pesto alla Trapanese was another name for pesto alla siciliana, but that’s not the case. Like the famous Genoese pesto, the base of Sicilian and Trapanese pesto is garlic and basil, but they differ in the use of almonds and tomatoes, and because they forgo parmesan in favor of other cheeses. The Sicilian one mixes almonds and pine nuts and also contains fresh ricotta. The Trapanese one, as a nut, only uses almonds and pecorino as cheese. Both are good, but we already know the price of those little pine nuts, a price that is quite annoying if you have to prepare it for many people… Therefore, if you want to save a little, but still make a good impression, alla Trapanese is perfect.<\/p>\n

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\n \n Pasta fr\u00eda con #salm\u00f3n \ud83c\udf5d La #ENSALADA de #pasta m\u00e1s #FRESCA y #SABROSA del #verano \ud83e\udd52\ud83c\udf4b #recetafacil<\/span>\n \"Fusilli\n <\/span>\n <\/a>\n
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\n Pasta fr\u00eda con #salm\u00f3n \ud83c\udf5d La #ENSALADA de #pasta m\u00e1s #FRESCA y #SABROSA del #verano \ud83e\udd52\ud83c\udf4b #recetafacil<\/span>\n <\/div>\n <\/div>\n\n
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