Linguine 250g (or any desired pasta

Sicilian Pesto

Tomatoes or cherry tomatoes 500g

Olive oil 100g

Parmigiano Reggiano 24 months grated 100g

Pine nuts or almond slivers 80g

(roast 30g and set aside)

Ricotta cheese 10g

2 Garlic cloves

Salt & pepper

Wash and dry basil leaves

Score the bottom of tomatoes in an “X” pattern

Place tomatoes in a saucepan filled with simmering hot water

Let them simmer until the skin starts coming off

Peel tomatoes, discard seeds, squeeze and drain excess water

Place all Sicilian pesto ingredients in a food processor, leaving out the olive oil.

Pulse a few times, until ingredients are roughly chopped

Slowly drizzle in olive oil

Continue pulsing until ingredients are well incorporated

In a pan, toss pasta with a couple of tablespoons of Sicilian pesto and roasted nuts

Garnish with fresh basil leaves