Sicilian Pesto Pasta

Steps to make Sicilian Pesto Pasta

1. 1

   Blanch tomatoes

   10
   

   Prepare a bowl with ice-cold water and set aside. Bring a pot of water to a boil. 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 for 60 to 90 seconds.

2. 2

   Peel and deseed tomatoes

   5
   

   Peel the tomatoes with your hand. Cut them in half and remove most of the seeds. Add the tomatoes to a food processor and pulse a few times.

3. 3

   Add Parmesan, pine nuts, and garlic

   1
   

   Add in 3.5 ounces grated Parmesan cheese, 2 tablespoons pine nuts, and 1 garlic clove and pulse a few times.

4. 4

   Add basil and olive oil

   1
   

   Add in the basil leaves and 2 tablespoons extra-virgin olive oil. Pulse in short bursts, avoiding heating the blender and ruining the basil. If the sauce seems too thick, add more olive oil. If too thin, add more grated cheese.

5. 5

   Combine pesto and ricotta

   1
   

   Transfer the pesto to a bowl and add in the ricotta and salt to taste. Use a fork to mix until well combined. Store the pesto in an airtight container in the fridge for up to 3 days or use immediately.

6. 6

   Cook pasta

   15
   

   Cook the pasta in a pot of boiling salted water until al dente, following the package directions. Drain the pasta, saving a cup of pasta cooking water.

7. 7

   Combine pasta and pesto

   1
   

   Add in the Sicilian pesto and mix well to coat. If the sauce is too thick, add some pasta cooking water until you reach the desired consistency.

8. 8

   Serve
   

   Sprinkle with Parmesan cheese and garnish with fresh basil leaves. Serve immediately!