Pasta with Sicilian Pesto Recipe

Photo: Sara Harris

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TRADITIONAL ITALIAN RECIPE: It's easy to overload on basil pesto. We all tend to go through phases of eating nothing else until we overdo it and have to leave it alone for a few months.

 

This Sicilian recipe is completely different, with dirtier, more pungent notes. The sweetness from the tomatoes works wonders with the salty ricotta. A perfect, quick meal.

 

The Sicilian pesto is an excellent pasta sauce and, like every regional recipe, there are many versions that involve different ingredients: the pesto from Trapani, for example, is made with tomatoes, basil, almonds, oil and nothing else. In the collective imagination, the Sicilian pesto sauce is made with ricotta cheese, maybe because this version is the most advertised among the ready-to-use sauces.

 

The pasta with Sicilian pesto sauce suggested here is a tasty summer first course, because it’s made with fresh ingredients; moreover, it's uncooked, therefore it lends itself as a pasta salad.

 

 

 

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Skill Level:	Time: 15 Minutes
Price:	Serves: 4 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Start boiling some salted water and cook the Pasta.

 

02 - Wash and cut the Tomatoes in small cubes, and place them in a blender.

 

03 - Also add the Grated Parmesan Cheese, Ricotta Cheese, Pine Nuts, Garlic, Extra Virgin Olive Oil, Salt, Black Pepper and the Basil Leaves.

 

04 - Blend everything until a grainy sauce is formed ( not creamy ).

 

05 - One the Pasta is ready, mix everything and serve.

Notes:

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- As long ans all the ingredients are fresh, you can keep the sauce in the fridge for a couple of days.

 

 

 

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Written by: Uncut Recipes

Disclaimer

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