What do you have when you are in a hurry? Pasta with pesto.. at least I do when I run out of ideas, but sometimes I find it boring having the same green pesto.
There is another colourful interesting version: ricotta, sundried tomatoes, pinenuts and basil which is super easy to prepare as all the ingredients are raw and then all you need to do is to just blend them together for a few minutes in a pan. Some people just put everything in a blender and don't cook it and by all means you can do that if you like, but I find that you get extra flavour and the ingredients blend better together if you cook it for a couple of minutes in pan with olive oil.
This pesto originates from Sicily although there are numerous adaptations and small variations in the basic ingredients which reflect the local traditions of different regions.
This pesto is very versatile, you could swap pinenuts for almonds or pistachios for instance or use fresh tomatoes instead of sundried tomatoes. Use a processor, it will be quicker, mine broke down so I had to chop the ingredients with a knife.
Pesto goes very well with brown pasta too, my grandma very often use to make her own and it would always be brown, made with local stone groud flour. I still remember the taste of that pasta!
These days with fast paced modern life, not many Italian families make their own pasta anymore but from time to time this can still be a treat and it can be an opportunity for the whole family to spend quality time together whilst having fun... we do that!
- Prep Time : 15 minutes
- Cook Time : 15 minutes
Drain the tomatoes from their oil and finely chop them with the pinenuts and a handful of basil leaves. Use a processor if you like.
In a pan stir fry the garlic clove with 2 tbsp of olive oil until golden then remove the garlic and add the chopped tomatoes, pinenuts and basil. Add the ricotta, 3 tbsp of grated cheese and 4 tbsp of olive oil.
Mix well and cook for a few minutes over a medium heat.
Cook the spaghetti al dente in salty water, drain and mix them up with the pesto. Don't drain the pasta too much as a little bit of pasta water will help the pesto to blend better with the pasta.
Garnish with basil leaves and serve warm
If you like pesto check out my pasta with cavolo nero pesto.