- 14 oz Tomatoes400 g, vine-ripened
- 3.5 oz Parmesan cheese100 g, or vegetarian alternative
- 2 tbsp Pine nuts
- 1 clove Garlicpeeled
- 1 bunch Basilleaves
- 2-3 tbsp Olive oilextra-virgin
- Saltto taste
- 7 oz Ricotta cheese200 g
- Casarecce pasta 14 oz400 g, or other short pasta like rigatoni, penne, fusilli, rotini
Sicilian Pesto Pasta
Forget boring pasta recipes! This Sicilian Pesto Pasta will have your family asking for seconds. Fresh vine tomatoes, Parmesan cheese, garlic, basil, extra-virgin olive oil, and pine nuts are joined with creamy ricotta for pesto with a difference, hailing from Sicily. Quick and easy, this pesto pasta is a delicious weeknight dinner. To make the recipe vegetarian, just replace Parmesan cheese with a vegetarian-friendly alternative.
Start by making your pesto sauce. Cut a shallow X on the bottom of each tomato and then blanch them in boiling water for 30 seconds. Use a slotted spoon to transfer the tomatoes to a bowl with ice-cold water. Then remove the peel with your hands. Cut the tomatoes in half and remove most of the seeds. Place the tomatoes in a food processor and pulse a few times. Then add in the grated Parmesan cheese, garlic, and pine nuts and pulse a few times again. Add in the basil leaves and a splash of olive oil. Pulse in short bursts, scraping down the sides as needed. Finally, combine the pesto and fresh ricotta and season to taste. This no-cook sauce is great on gnocchi or any short pasta such as casarecce or rigatoni.
To make the Sicilian Pesto Pasta, you will need the following ingredients:
Steps to make Sicilian Pesto Pasta
Peel and deseed tomatoes
Add Parmesan, pine nuts, and garlic
Add basil and olive oil
Combine pesto and ricotta
Combine pasta and pesto
Delicious! Thanks for the sharing!
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