Fusilli with Sicilian pesto sauce

    25 min

    A version of pesto from Sicily that includes ricotta cheese and tomatoes besides the typical basil and pine nuts.

    1 person made this

    Serves: 4 

    • 450g fusilli pasta
    • 500g medium size tomatoes, quartered
    • 1 small bunch of basil
    • 150g fresh ricotta
    • 75g pine nuts
    • 2 garlic cloves
    • 100ml extra virgin olive oil
    • 75g grated Parmesan cheese
    • salt and freshly ground black pepper

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Boil 4 litres of water with a tablespoon of salt. When the water is boiling, add the pasta and cook till al dente.
    2. Remove the seeds from the tomatoes. Place the tomatoes, basil, ricotta, pine nuts, garlic, oil and Parmesan cheese in a food processor or blender. Blend everything at low speed until you have a creamy mixture. Season with salt and pepper to taste.
    3. Drain the pasta and put it in a bowl. Pour in the sauce and mix well. Serve hot.

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