The first time I tried my friend’s homemade Sicilian pesto was about a year ago and I have been wanting to share it with you here ever since. It’s super easy and incredibly delicious, just be sure to use fresh, good quality ingredients.
Fresh ricotta cheese is a very common ingredient here. You can find a variety of morning pastries stuffed with fresh ricotta in almost every coffee bar in town. When it is in season, it is not only used in a variety of savory dishes, gelato, cakes and other desserts, it is also served plain as an appetizer.
Here is one of many pasta dishes that uses this mild and versatile cheese:
Pasta (a penne-type noodle works well with this kind of sauce)
Basil leaves (fresh or frozen, not dried)
Fresh, unsalted ricotta cheese
1. Slice up your sun dried tomatoes a little bit (Felicita just uses scissors to cut them into slightly smaller pieces)
2. Place in food processor: sun-dried tomatoes (6-9?), with a little parmesan cheese (a few teaspoons), basil leaves (one really big handful), 3 tablespoons of extra virgin olive oil, 6-7 heaping spoonfuls of fresh, unsalted ricotta cheese and a pinch (about a 1/4 tsp.) of salt.
3. Blend well and set aside.
4. Boil water for the pasta and be sure to add a generous amount of salt to the water, as much as 2 teaspoons or even more depending on how much pasta you are cooking. Once the water is boiling, add pasta. Boil for 7-8 minutes. Be careful not to over cook the pasta.
5. Drain noodles. Mix in the sauce well and enjoy!
Thanks for sharing, Feli!!!