Category: Pasta -

Sicilian Pesto Pasta     

Ingredients:
1 lb ripe San Marzano tomatoes, peeled and chopped
4 oz Parmigiano Reggiano
7 oz fresh ricotta
2 tablespoon pine nuts or walnuts
1 garlic clove, peeled
1 bunch fresh basil leaves
2-3 tablespoon extra virgin olive oil.
salt to taste
1 lb casarecce, fusilli, penne, or other short pasta

Preparation:
Cut an X in the bottom of each tomato. Blanch in boiling water for 30 seconds, then transfer to ice water. Peel tomatoes, then cut in half and remove most the seeds and liquid. Wash the basil leaves and pat dry with a paper towel.

Add tomatoes to food processor and pulse a couple of times. Then add the garlic, pine nuts and Parmigiano. Pulse again a few times. Then add the basil leaves and a little olive oil. Pulse in short spurts to avoid heating the blender and ruining the basil. If your sauce seems too liquid, add more grated cheese.

Pour the pesto into a bowl and add the ricotta and salt to taste. Mix the ricotta in with a fork.

Meanwhile, put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.

Using a large strainer, transfer pasta directly into pesto. Mix well, add pasta cooking water if necessary. Serve immediately with more grated cheese.

Date added: 2024-12-13
Number of visits: 712