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Pesto alla Siciliana

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Buckwheat Queen

"This is the recipe for the authentic pesto from Sicily. It combines a traditional pesto with Sicilian delights: ricotta cheese and tomatoes. It has a light and refreshing flavor. Enjoy it with tubular pasta so the pesto finds its way inside the tubes for a burst of Sicilian flavor with every bite! Seeding the tomatoes first allows the mixture to be thicker so it sticks better to the pasta."
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20 m servings 253 cals
Original recipe yields 4 servings

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  • Prep

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  1. Combine Parmigiano-Reggiano cheese, olive oil, basil leaves, pine nuts, and garlic in a mortar. Crush with a pestle until pesto is finely ground, but not too smooth.
  2. Mix pesto, cherry tomatoes, and ricotta cheese together in a bowl. Season with salt and pepper.

Nutrition Facts

Per Serving: 253 calories; 21.9 g fat; 6.8 g carbohydrates; 8.7 g protein; 15 mg cholesterol; 187 mg sodium. Full nutrition

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