Casarecce with Sicilian pesto

Name: Casarecce with Sicilian pesto
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Casarecce pasta 0.9 lb; Cluster tomatoes ripe and firm 1.1 lbs; Basil to taste; Fine salt to taste; Black pepper to taste; Parmigiano Reggiano PDO cheese grated 3.5 oz; Garlic 1 clove; Extra virgin olive oil 11 tbsp; Pine nuts 1.75 oz; Cow's milk ricotta cheese

it es fr de br

964

Calories per serving

Vegetarian

Energy Kcal 964
Carbohydrates g 89.5
of which sugars g 9.4
Protein g 27.6
Fats g 55.1
of which saturated fat g 13.62
Fiber g 4.3
Cholesterol mg 41
Sodium mg 476

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Serving: 4 persone
Cost: Average

PRESENTATION

Casarecce with Sicilian pesto are an excellent first course that recalls the scents of Sicily, with notes of ricotta and tomato that pair perfectly with this pasta shape, also of Sicilian origin. Casarecce are the ideal match for this simple, genuine, fragrant, and colorful pesto.

The casarecce with Sicilian pesto presented here are an excellent summer first course, both for the freshness of the ingredients and because the sauce is prepared raw, making it perfect for a cold pasta dish.

The Sicilian pesto used here as a dressing for these unique casarecce is a condiment of which, like all regional recipes, there are various versions that include the use of different ingredients.

INGREDIENTS: Casarecce pasta 0.9 lb (400 g); Cluster tomatoes 1.1 lbs (500 g) - ripe and firm; Basil to taste -; Fine salt to taste; Black pepper to taste -; Parmigiano Reggiano PDO cheese 3.5 oz (100 g) - grated; Garlic 1 clove -; Extra virgin olive oil 11 tbsp (150 g); Pine nuts 1.75 oz (50 g); Cow's milk ricotta cheese (150 g)

Preparation

How to prepare Casarecce with Sicilian pesto

To prepare casarecce with Sicilian pesto, first prepare the Sicilian pesto. Start by carefully washing the tomatoes and cutting them in half. Once halved, remove the inner part and squeeze them to eliminate the seeds and excess juice 1. Then wash the basil leaves under running water 2 and, after draining them, dry them with a cloth 3.

At this point, place the tomatoes in a blender 4, add the washed and dried basil leaves 5, and the pine nuts 6.

Peel a clove of garlic, cut it in half and add it to the mixture 7 along with the grated Parmesan cheese 8 and the ricotta 9. Salt and pepper to taste.

After adding all the ingredients, pour in the oil 10 and blend at low speed to control the desired creaminess. You can choose whether to achieve a more or less creamy mixture. When the pesto has reached the right consistency 11, check if it still needs salt and pepper. Now take a pot and fill it with water, bringing it to a boil. When the water is boiling, add salt and pour in the casarecce 12.

When the pasta is cooked, drain it and pour it into a bowl 13. Add the Sicilian pesto you prepared 14 and dress your casarecce. Now your casarecce with Sicilian pesto are ready to plate and serve at the table 15!