About this recipe:A version of pesto from Sicily that includes ricotta cheese and tomatoes besides the typical basil and pine nuts.
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
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Method Prep:10min › Cook:15min › Ready in:25min
Boil 4 litres of water with a tablespoon of salt. When the water is boiling, add the pasta and cook till al dente.
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.
Drain the pasta and put it in a bowl. Pour in the sauce and mix well. Serve hot.