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Watch: Farfalle of Kamut flour De cecco with Trapanese pesto

Watch our Trattoria chef show you how to make this simple and tasty dish!

INGREDIENTS

Serves 5

400g Farfalle of Kamut flour De Cecco

40g Parmigiano Reggiano

100g Blanched Almonds

2 Cloves of garlic

1/2 Fresh chilli, chopped

4 Anchovy fillets

200g Ripe tomato, cubed

2 Cups of olive oil

1 Pinch of salt

METHOD

  1. Blanch the tomato in boiling water for 10 seconds – place it in cold water until you are ready to handle it. Peel it and chop it roughly.

  2. Place all the ingredients into a tall cup for a handle blender. Alternatively, you can use a normal blender.

  3. Whiz to a pesto like consistency and set aside.

  4. Cook the pasta in plenty of salted water till al dente, drain the pasta reserving 1/2 cup of the cooking water.

  5. Place the pasta into a large bowl and pour the pesto into it. Mix the pasta through (adding some water if it is to dry).

  6. Serve with Parmigiano on top!

Buon Appetito!

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CHRISTCHURCH

TRATTORIA + PIZZERIA + SHOP + DELI

322 Tuam Street
Christchurch

Trattoria Hours:
Mon – Sun 10.30am – 2.30pm
Brunch: available till 11am daily
Dinner: Fridays ONLY 4.30pm – 8.30pm
(Kitchen closes at 8pm)

Shop + Deli Hours:
Monday – Thursday & Saturday, 8.30am – 5pm
Friday, 8.30am – 8.30pm
Sunday, 10am – 4pm

WELLINGTON

TRATTORIA + PIZZERIA + SHOP + DELI

42 Constable Street
Newtown, Wellington

Trattoria Hours:
Mon – Sun, 9am – 10:00pm
(Kitchen closes at 9pm)
Brunch:  Fri – Sun.  11am – 3pm
Cafe + Cabinet Selection:
Daily from 9am
Dinner: Daily from 5pm

Shop + Deli Hours:
Mon – Sun, 9am – 8pm

RIVERSIDE FARMERS MARKET, CHRISTCHURCH

SHOP + DELI

2/96 Oxford Tce
Riverside Market, Christchurch

Shop & Deli Hours:
Monday-Friday, 10am – 6pm
Saturday, 9am – 6pm
Sunday, 10am – 5pm

INFORMATION

CUSTOMER SERVICE

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