Linguine with Sicilian Style Pesto (Linguine al Pesto Siciliano)

This vibrant pasta dish is a celebration of Sicilian flavors, combining the nuttiness of toasted almonds and pine nuts with the aromatic freshness of basil and parsley.

Sun-dried tomatoes add a rich, tangy depth, while grated ricotta salata and fresh cherry tomatoes provide the perfect finishing touch.

Why You’ll Love This Recipe

• Mediterranean Flavors: Bold, fresh ingredients come together in perfect harmony.
• Quick and Easy: Ready in under 30 minutes, perfect for weeknight dinners or entertaining.
• Customizable: Adjust the pesto texture or toppings to suit your taste.

Cooking Time: 30 minutes

Servings: 4

Ingredients

• 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

Step-by-Step Method

1. Prepare the Pesto
   • Lightly toast the almonds and pine nuts in a dry skillet over medium heat until golden and fragrant. Set aside to cool.
   • In a food processor, combine basil, parsley, and garlic.
   • Add the toasted almonds, pine nuts, sun-dried tomatoes, and a portion of the olive oil. Blend until smooth, gradually adding the rest of the olive oil to achieve your desired consistency.
   • Season the pesto with salt and black pepper to taste.
2. Cook the Linguine
   • Boil a large pot of salted water. Cook the linguine according to package instructions until al dente.
   • Reserve some pasta cooking water before draining.
3. Assemble the Dish
   • In a large bowl, toss the cooked linguine with the Catanese pesto.
   • If needed, add a splash of reserved pasta water to create a creamy consistency.
   • Sprinkle the grated ricotta salata over the pasta and toss gently.
4. Serve and Garnish
   • Plate the linguine and top with halved cherry tomatoes, a handful of toasted pine nuts, and fresh basil leaves.
   • For an extra touch, add a final sprinkle of grated ricotta salata.

Tips for the Best Linguine with Catanese Pesto

1. Toast for Flavor: Toasting the nuts enhances their flavor, so don’t skip this step.
2. Balance the Pesto: Adjust the olive oil and sun-dried tomato ratio for your preferred consistency.
3. Choose Quality Ingredients: Use fresh herbs, high-quality olive oil, and ricotta salata for authentic Mediterranean flavor.
4. Experiment with Pasta: Swap linguine for spaghetti, fettuccine, or a short pasta like penne.

Nutritional Facts (Per Serving)

This Linguine with Catanese Pesto is a flavorful journey through the Mediterranean. The combination of toasted nuts, fresh herbs, and tangy sun-dried tomatoes makes it a crowd-pleaser for any occasion. Serve it warm with a crisp salad or crusty bread for a complete meal. Enjoy!

Linguine With Sicilian Style Pesto (Linguine Al Pesto Siciliano)

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Cook Time 30 minutes mins

Servings 4

Calories 520 kcal

Ingredients

  

• 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

Instructions

 

Prepare the Pesto

• Lightly toast the almonds and pine nuts in a dry skillet over medium heat until golden and fragrant. Set aside to cool.
• In a food processor, combine basil, parsley, and garlic.
• Add the toasted almonds, pine nuts, sun-dried tomatoes, and a portion of the olive oil. Blend until smooth, gradually adding the rest of the olive oil to achieve your desired consistency.
• Season the pesto with salt and black pepper to taste.

Cook the Linguine

• Boil a large pot of salted water. Cook the linguine according to package instructions until al dente.
• Reserve some pasta cooking water before draining.

Assemble the Dish

• In a large bowl, toss the cooked linguine with the Catanese pesto.
• If needed, add a splash of reserved pasta water to create a creamy consistency.
• Sprinkle the grated ricotta salata over the pasta and toss gently.

Serve and Garnish

• Plate the linguine and top with halved cherry tomatoes, a handful of toasted pine nuts, and fresh basil leaves.
• For an extra touch, add a final sprinkle of grated ricotta salata.