A recipe that’s easy and quick to make, evoking the smell of typical Sicilian aromas, and characterised by an intense, rough flavour, like the land that generated the main ingredients used to prepare this dish, all 100% Sicilian.
Ingredients for 4 people:
– 320 g of Fusilli 51 Etna
– 100 g of dried tomatoes in oil
– 60 g of Bronte pistachios
– 40 g Sicilian pecorino cheese
– Salt to taste
– Extra virgin olive oil
Preparation:
The process is very simple: cook the Etna pasta in plenty of salted water and, while waiting for it to cook, drain the dried tomatoes well, add them to the other ingredients and chop everything up in a mixer, choosing to maintain a coarse consistency; before draining the pasta, adjust the creaminess of the pesto by adding a little cooking water. Drain the al dente Etna pasta and season with the pesto obtained.
Bon appétit!
