Pasta Con Pesto Siciliano Food
PESTO ALLA SICILIANA
This is the recipe for the authentic pesto from Sicily. It combines a traditional pesto with Sicilian delights: ricotta cheese and tomatoes. It has a light and refreshing flavor. Enjoy it with tubular pasta so the pesto finds its way inside the tubes for a burst of Sicilian flavor with every bite! Seeding the tomatoes first allows the mixture to be thicker so it sticks better to the pasta.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine Parmigiano-Reggiano cheese, olive oil, basil leaves, pine nuts, and garlic in a mortar. Crush with a pestle until pesto is finely ground, but not too smooth.
- Mix pesto, cherry tomatoes, and ricotta cheese together in a bowl. Season with salt and pepper.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 5.2 g, Cholesterol 5.9 mg, Fat 19.5 g, Fiber 1.3 g, Protein 5.2 g, SaturatedFat 3.7 g, Sodium 148.3 mg, Sugar 0.3 g
RIGATONI WITH SICILIAN PESTO (PESTO ALLA TRAPANESE)
Steps:
- Fill a stock pot half ways with cold water, season generously with sea salt & heat with a high heat
- Meanwhile, heat a small fry pan with a medium heat and add in 1/2 cup raw blanched almonds, mix continuously, after 4 minutes and the almonds are lightly toasted, remove them from the heat and transfer into a bowl so they can slightly cool off
- After a couple minutes add the almonds into a food processor, along with 3 cloves of garlic, run on a low speed for 15 to 20 seconds or until the almonds and garlic are finely chopped, then add in 1 lbs tomatoes (cut into quarters), 1 cup basil leaves and season generously with sea salt & black pepper, run the food processor on a low speed until everything is well blended, then slowly add in 1/4 cup extra virgin olive oil while still running the processor, then run for another 1 to 2 minutes, then add in 1/2 cup grated cheese and run for another 30 seconds, set aside
- Once the water comes to a boil on the stock pot, add in 2 cups rigatoni, cook until al dente, reserve a little of the pasta water if you want to thin out your pesto sauce, then drain the pasta into a colander, add the pasta back into the stock pot (heat turned off), pour the pesto sauce over the rigatoni and mix together
- Transfer into shallow bowls and garnish with basil leaves, serve at once, enjoy!
Nutrition Facts : Calories 817 kcal, Carbohydrate 61 g, Protein 24 g, Fat 55 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 30 mg, Sodium 194 mg, Fiber 8 g, Sugar 9 g, UnsaturatedFat 37 g, ServingSize 1 serving
SICILIAN-STYLE PESTO PASTA
Authentic pesto pasta straight from the shores of Sicily
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Pasta, Snack, Starter, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Cook pasta according to pack instructions. Blend together the almonds, cheese, most of the basil and all of the olive oil in a food processor until they form a chunky paste. Drain pasta, then stir through pesto and tomatoes.
- Spoon onto serving plates, then serve sprinkled with the remaining basil leaves.
Nutrition Facts : Calories 528 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 0.16 milligram of sodium
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