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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!


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


  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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