Spaghetti with Pistachio Pesto, Sun Dried Cherry Tomatoes and Ricotta Infornata

Polenta & Baccalá


Here it is a delicious recipe of the Sicilian cuisine, with its typical flavors. It’s a recipe whose flavors will literally explode in your mouth 🙂

The pistachio is typical of the island (famous the one from the village of Bronte), the sun dried tomatoes too, and also the “ricotta infornata“, a particular ricotta which cooked in the oven until brown, it has a very different flavor than the normal ricotta. In alternative also ricotta salata is good.

INGREDIENTS (2 people):

  • 180 g spaghetti
  • 100 g pistachio pesto (60% unsalted pistachio, 40% extra virgin olive oil, salt)
  • about 20 pieces of sun-dried cherry tomatoes
  • half clove of garlic
  • freshly grated ricotta infornata (or ricotta salata)

  1. First of all prepare the pesto with a blender. You can use green pistachio or toasted, depending on your taste, but they have to be unsalted.
  2. Start boiling the pasta, and meanwhile take…

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