Pesto alla siciliana pasta

Pesto alla siciliana pasta
4.50 from 65 ratings
Pasta al pesto alla siciliana
1st main course – Primo piatto
RECIPE BY Jessica | Chef & Author
Pesto alla Siciliana is a delicious version of the classic pesto that originated in the sun-drenched region of Sicily. Fresh tomatoes and ricotta give this pesto a wonderfully fruity taste.
Amount
4
servings
Ingredients list
Difficulty: easy
Cost: medium
Calories: 895kcal
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
sugar free
vegetarian
Difficulty: easy
Cost: medium
Calories: 895kcal
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
sugar free
vegetarian
Directions
  • First, bring a large pot of generously salted water to a boil.
  • In the meantime, wash and halve the tomatoes. Remove the seeds and liquid from the half tomatoes with a spoon. Wash and dry the basil.
    500 g vine tomatoes, 20 g basil
  • Add the spaghetti to the boiling salted water and cook al dente according to package directions.
    400 g spaghetti
  • Meanwhile, place the tomato halves, basil, pine nuts, ricotta, parmesan and peeled garlic in the bowl of the hand blender.
    150 g ricotta cheese, 50 g parmesan cheese, 50 g pine nuts, 1 clove garlic
  • Add a little olive oil and mix gently on low speed with the hand blender. Gradually add the remaining olive oil until the pesto has a nice creamy consistency. Season to taste with salt and pepper.
    100 ml olive oil extra virgin
  • Drain the cooked spaghetti in a colander. Then return to the pot, add the pesto and mix thoroughly.
  • Finally, divide the pasta among deep plates and serve immediately.
    Buon appetito!
Calories: 895kcal (45%)Carbohydrates: 83g (28%)Protein: 25g (50%)Fat: 53g (82%)Saturated fatty acids: 11g (55%)Polyunsaturated fatty acids: 9gMonounsaturated fatty acids: 30gCholesterol: 28mg (9%)

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