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Fettucine Trapenese

Here's how you make Fettucine Trapenese
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  • Servings: 4
  • Prep: 15m
  • Cook: 15m
  • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 80 grams almonds, whole and toasted
  • 440 grams Roma tomatoes, fresh peeled cored and deseeded
  • Basil leaves, 10 stipulated
  • 2 garlic cloves
  • 180 grams parmesan, grated
  • 150 ml extra virgin olive oil
  • Sat, to taste
  • Pepper, to taste
  • 400 grams fettuccine pasta
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: To make the pesto, preheat the oven to 170C and place the almonds on a paper lined baking tray and lightly toast for about 10 minutes, then leave to cool.

  • Step 2: Place the toasted almonds in a food processor and blitz them to a medium consistency, not too fine and then remove the almond mixture from the food processor and set aside.

  • Step 3: Lightly squeeze the tomatoes to remove excess liquid, add to food processor with a rest of the ingredients and blend to the point of a paste.

  • Step 4: Combine the fresh tomato paste with the almonds in an airtight container and add some more extra virgin olive oil to prevent it from oxidising while the pasta is cooking.

  • Step 5: Boil fresh fettucine to al dente, drain and leave in the saucepan on the element with the heat off.

  • Step 6: Combine the presto with the cooked pasta; the warmth will emulsify the sauce; season and serve with extra grated parmesan.


We hope you enjoy this recipe!

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