Saturday, July 20 2024

This vibrant dish blends the robust flavors of toasted almonds and pine nuts with the aromatic freshness of basil and parsley, all harmonized by the rich, tart nuances of sun-dried tomatoes.

Finished with a generous sprinkling of grated ricotta salata and garnished with juicy cherry tomatoes, this pasta creation is a feast for both the eyes and the palate.






  • 14 oz (400 g) linguine
  • 2/3 cup blanched almonds (about 3.5 oz or 100 g)
  • 1/3 cup pine nuts (about 1.75 oz or 50 g)
  • 1 clove garlic
  • 2 cups fresh basil leaves (about 50 g)
  • 2 cups fresh parsley leaves (about 50 g)
  • 3.5 oz sun-dried tomatoes in oil (about 100 g)
  • 1 cup grated salted ricotta cheese (about 3.5 oz or 100 g)
  • 1/2 cup extra-virgin olive oil (about 100 ml)
  • Fresh cherry tomatoes (for garnish)
  • Salt, to taste
  • Black pepper, to taste



Prepare the pesto:

Lightly toast the almonds and pine nuts in a dry skillet until golden brown. Allow them to cool.
In a food processor, combine the basil, parsley, and garlic.
Add the toasted almonds, pine nuts, sun-dried tomatoes, and some of the olive oil.
Blend until smooth, gradually adding the rest of the olive oil to reach the desired consistency.
Season with salt and black pepper to taste.

Cook the pasta:

Cook linguine in a large pot of salted boiling water according to package instructions.
Drain the pasta, reserving some of the cooking water.

Assemble the dish:

Place the linguine in a large bowl.
Add the prepared Catanese pesto and mix well, adding a little cooking water if necessary to achieve a creamy consistency.
Sprinkle with the grated salted ricotta cheese.


Serve and garnish:

Plate the linguine with Catania pesto.
Garnish with fresh cherry tomatoes cut in half and a handful of toasted pine nuts.
Add a few fresh basil leaves and, if desired, an additional sprinkling of grated ricotta salata.
Serve immediately and enjoy!



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