Sicilian Pesto Pasta
Equipment
- Food Processor or Blender
Ingredients
- 1 Small Garlic Clove peeled
- 1 Bunch (2 oz) Fresh Basil pull leaves off stem and discard stems
- 4 Tbsp Pine Nuts
- 1 can (14 oz) Datterini tomatoes or can Italian cherry tomatoes
- ¼ lb (4 oz) Grana Padano or Parmesan Reggiano cheese, cubed
- 3 Tbsp Caraluzzi’s Extra Virgin Olive Oil
- 8 oz Fresh Whole Milk Ricotta Cheese have little extra on hand for serving
- 1 pkg Caraluzzi’s Imported Casarecci Pasta
- Salt & ground black pepper to taste
Instructions
- Add tomatoes to food processor and pulse a few times. Add pine nuts, garlic and cheese and pulse a few more times. Add basil leaves and olive oil and pulse just a few quick times so as not to heat the basil. Can thicken the pesto sauce by adding more cheese.
- Empty the pesto sauce from the food processor into a bowl. Add the ricotta cheese and mix gently. Add salt and pepper to taste.
- Cook pasta in salted water following instructions to al dente. Drain & set aside but Save 1 cup of pasta water. After drained put the pasta back in the pot and add the pesto. Mix well and add some of the pasta water to thin out the sauce a bit to your liking.
- In a large or individual serving bowls add the pasta mixture and top with a dollop of Ricotta and shredded Italian cheese.
Notes
Serve with a loaf of warm bread. Try Caraluzzi’s Pane di Casa in our Bakery.