I recently returned from hosting my very first culinary tour in Sicily, a journey that felt deeply personal, as Sicily, the land of my maternal grandparents, has always held a special place in my heart. ❤️ Over the years, I’ve been very fortunate to spend quite a bit of time on the island, but I’ll never forget that very first visit, traveling solo. I still remember the very bumpy landing at Palermo’s seaside airport and how, as I stepped down the stairs, a brisk wind carried the scent of lemons and salt. In that moment, I felt something inside me settle, and I felt home.
I absolutely love this island. There is a quiet pulse to Sicily (or maybe it is just Mount Etna smoldering beneath the surface? ) that weaves beauty into the everyday. And this time, guiding others through that magic, I felt more than ever that I was not just visiting Sicily; I was showing guests my home.
One of my favorite days of the tour was spent in the kitchen with three dear women I had met about a year earlier – Teresa, Enza, and Erina; introduced to me by my now-dear friend, Tabi. They had graciously welcomed me into their kitchen back then to spend a day of cooking …and cooking…and cooking. I had provided a list of possible recipes I hoped we might make, and we made not one or two, but every single one of them.
From the moment I stepped into their kitchen, I loved these warm and welcoming souls who laughed and danced as they rolled pasta and stirred pots at the stove. I lovingly dubbed them “la squadra” (the team). So when I returned with my guests, they opened their hearts once again, joining us at the country house where we were staying to lead a cooking class, filling our hearts with the same joy and generosity that I found a year earlier.
The guests learned to make their version of Trapanese pesto and to roll the island’s signature corkscrew pasta, busiate. We laughed when the women pulled out the simplest little food processor, a hand-cranked contraption we affectionately dubbed “the lawn mower”. (By the end of class, several had already ordered one on Amazon to greet them back home.) When a sudden storm swept through, we simply grabbed umbrellas and held them over the women’s heads as they continued to cook outdoors, unfazed, the laughter continuing.
One of the sauces we prepared for our busiate was a classic basil pesto (athough “classic” might not be the right word when you use one clove of garlic per person! Wowza!) After a long afternoon of preparing our meal, we finally gathered together around the long communal table for our meal. When the busiate appeared, it was served two ways – one dressed with the bright, tomato-kissed Trapanese pesto, the other with that unapologetically garlicky basil pesto. But ooh there was more! The basil pesto version was crowned with thin fried zucchini slices and a dusting of ground pistachios. This simple addition transformed the pasta from delicious to utterly sublime.
Sicilian Busiate with Basil-Pistachio Pesto and Fried Zucchini
Since returning home, I’ve found myself making this pesto again and again. I simply can’t get enough of that irresistible combination of zucchini and pistachios. I’ve made a few small tweaks of my own: swapping pistachios for the traditional pine nuts and dialing back the garlic just a touch (shhh….our little secret). But the crispy fried zucchini and pistachio topping? That’s here to stay.
This recipe comes together easily and is quick enough for a cozy weeknight dinner yet special enough to serve to guests. I have served this dish as a first course and as a side to simple roasted, bone-in chicken breasts or garlicky seared shrimp. In those cases, I made an extra batch of the pesto so I could slather it on top or serve alongside. It also makes a beautiful finishing touch for grilled fish or spread over a slice of warm, crusty bread with a glass of wine in hand. And one last suggestion if you’re a zucchini lover like me, fry up a few lots of extra slices and fold them right into the pasta. The tender zucchini mingles with the pesto, soaking up all that garlicky, nutty goodness. It makes for a simple, satisfying vegetarian meal.
Until next time, un grande abbraccio and, as always, buon appetito!
Sicilian Busiate with Basil-Pistachio Pesto and Fried Zucchini
- Yield: 4 to 6 servings 1x
Description
Sicilian busiate pasta meets a delicious pesto of basil, pistachios, and lemon, finished with crisp coins of fried zucchini. Each bite is creamy, nutty, and bright, a sun-kissed taste of Sicily that’s simple enough for weeknights yet elegant enough for company.
Ingredients
For the pesto:
- ½ cup unsalted, shelled pistachios, coarsely chopped
- 1 small zucchini
- Sea salt
- 1 small clove garlic
- 2 packed cups fresh basil leaves
- ½ cup extra-virgin olive oil, plus more as needed
- ¼ cup grated Parmigiano Reggiano
- 2 tablespoons grated Pecorino Romano
- Zest of ½ lemon
- Freshly ground black pepper
- 16 ounces busiate (or your favorite pasta)
For garnish (optional):
- Chopped pistachios
- Extra-virgin olive oil
- Lemon zest
- Small basil leaves
Instructions
- Toast the pistachios: Place the pistachios in a dry skillet over medium heat and toast for 1–2 minutes, just until fragrant and lightly golden. Remove from heat and let cool.
- Fry the zucchini: Slice the zucchini into thin rounds, about ⅛ inch. Pour enough olive oil into a wide skillet to lightly coat the bottom. Heat over medium-high until shimmering. Fry the zucchini in batches, turning once, until golden brown and slightly crisp at the edges, about 2 to 3 minutes per side. Transfer to a paper towel–lined plate and sprinkle lightly with sea salt. Set aside while you make the pesto.
- Make the pesto: In a food processor, pulse the garlic and a pinch of salt. Add the pistachios and process until finely ground. Add the basil leaves in batches, working them into a thick mixture. Drizzle in the olive oil gradually, until creamy and smooth. Add the cheeses, lemon zest, and a few grinds of black pepper, adjusting with more oil or a spoonful of warm water to reach a loose, silky consistency.
- Bring a large pot of salted water to a boil. Cook the busiate until al dente. Reserve 1 cup of the cooking water, then drain the pasta.
- Toss the pasta with the pesto in a large bowl, adding a bit of the reserved pasta water to help the sauce coat every twist of the busiate.
- To serve: Top with the fried zucchini slices, a sprinkle of chopped pistachios, and a drizzle of extra-virgin olive oil. Sprinkle with a few small leaves of fresh basil and a bit of lemon zest. Serve immediately.
Notes
- Use good nuts: Sicilian pistachios have a naturally sweet, bright flavor that keeps the pesto vibrant green.
- Please don’t skip the toasting: Toasting the nuts first deepens their flavor.
- Fry lightly: Zucchini browns fast, keep the slices in a single layer and turn once.
- Pasta water = gold: Add it slowly when tossing so the pesto turns glossy and clings to every twist of busiate.
- Make-ahead: The pesto keeps for one day in the fridge under a thin film of olive oil.