Pesto alla Siciliana

Recipesfull introduces to you: Pasta Sauce Recipes. (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.

Brief

Prep 20 mins

Total: 20 mins

Servings: 4

Yield: 4 servings

Pesto alla Siciliana

Ingredients

⅓ cup grated Parmigiano-Reggiano cheese

¼ cup extra-virgin olive oil

1 ½ ounces fresh basil leaves

stems removed

3 tablespoons pine nuts

1 clove garlic

minced

2 cups cherry tomatoes

seeded and diced

½ cup ricotta cheese

salt and ground black pepper to taste

Best Cheese Sauce

Side Dish

Directions

Step 1

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.

Step 2

Mix pesto cherry tomatoes and ricotta cheese together in a bowl. Season with salt and pepper.

Nutritional Information

Pesto alla Siciliana

Servings Per Recipe:4

Calories: 210.7

% Daily Value *

Protein: 5.2g 10%

Carbohydrates: 5.2g 2%

Dietary Fiber: 1.3g 5%

Sugars: 0.3g

Fat: 19.5g 30%

Saturated Fat: 3.7g 18%

Cholesterol: 5.9mg 2%

Vitamin A Iu: 1121.4IU 22%

Niacin Equivalents: 1.8mg 14%

Vitamin B6: 0.1mg 6%

Vitamin C: 16.7mg 28%

Folate: 23.6mcg 6%

Calcium: 101.7mg 10%

Iron: 1.4mg 8%

Magnesium: 33.5mg 12%

Potassium: 250.4mg 7%

Sodium: 148.3mg 6%

Thiamin: 0.1mg 6%

Calories From Fat: 175.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.