Tagliatelle with Sicilian-Style Pesto Sauce

Italians love their pesto, but honestly who doesn’t? The familiar green sauce made with basil leaves and pine nuts originates in Genoa, in Northern Italy, but other parts of Italy have taken the original recipe and reinterpreted it with their own local spin.
Of course, Sicily has its own variants, with sun-dried tomatoes in Trapani, or with ground pistachios in Bronte, on the sides of Mt Etna. The common element among Sicilian pesto stays ricotta cheese, which adds texture to the mixture.
Here is how to bring some Sicilian flavor to your kitchen in 10 minutes!


  • 1 Regal Fresh Egg Tagliatelle (500 g)                    
  •  500 g Tomatoes
  •  150 g Ricotta cheese
  • 100 g Basil
  • 50 g Pine Nuts
  • Extra Virgin Olive Oil
  • 1 Garlic Clove
  • 100 g Grated Parmesan Cheese
  • Salt
  • Pepper

Note: You will need a pot and a stand up mixer (the one you use to for your cake flour mixture).


1. Bring a pot of water to a boil
2. In the meantime, slice your tomatoes in half, scoop out the pulp, the seeds and gently squeeze them to eliminate excess juice from them
3. Wash and dry your basil leaves with a cloth
4. Peel the garlic, slice it in half and remove the green gem from it
5. In the mixer, add all your ingredients – your squeezed tomatoes, the basil leaves, the garlic, the pine nuts, the grated parmesan, the ricotta. Add salt and black pepper to taste
6. Pour the extra virgin olive oil in the mixer and start the mixer
7. Start at slow speed and work your way up. The faster and longer you grind your ingredients, the creamier your pesto will be. Don’t take it too far, but make sure you are not leaving any large bits in your sauce.
8. When the water is boiling, salt it and pour your Regal Fresh Egg Tagliatelle.
9. After 4 minutes, drain the pasta and mix your pesto with it.

Serve warm right away!

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