- 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
- 14 oz Casarecce pasta400 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
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 | 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 | 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 | 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 | 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 | 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 | 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 | Serve | |
Sprinkle with Parmesan cheese and garnish with fresh basil leaves. Serve immediately! | ||
Recipe Reviews
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