Wednesday, February 11, 2009

Having recently discovered thick spaghetti.....

I know how satisfying and fun to eat it can be.
So I'm going to try this Sicilian Pesto with thick pasta:

Makes 4-6 servings.

  • 1 box (a pound) thick spaghetti
  • 2 cups fresh basil leaves
  • 2 cups quartered cherry tomatoes, divided
  • 1/3 cup Extra Virgin Olive Oil
  • 1/4 cup walnuts*
  • 1/4 cup pine nuts*
  • 1/4 cup ricotta cheese
  • 1 tsp. salt
  • freshly ground black pepper
  • 1 pound cooked medium shrimp


Place basil, 1 cup cherry tomatoes, olive oil, Parmigiano cheese, walnuts, pine nuts, ricotta cheese, salt and pepper in blender or food processor; blend until creamy.

COOK Spaghetti according to package directions; adding cooked shrimp during last one minute of cook time. Drain and return to pot.

ADD pesto sauce to hot Spaghetti with shrimp; toss. Transfer to serving platter; sprinkle with remaining cherry tomatoes.

To use only one variety of nut, double to ½ cup.

* I make pesto all the time without nuts. If you're allergic, leave 'em out.