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.

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.

Per Serving: 211 calories; protein 5.2g; carbohydrates 5.2g; fat 19.5g; cholesterol 5.9mg; sodium 148.3mg.

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This also can apply to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can made a dish do more often .