Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Spinach, Ricotta & Pancetta Pesto: A Creamy Sicilian Comfort Dish
A silky, flavour-packed pasta tossed with a vibrant spinach and ricotta pesto, crisp pancetta and a touch of Sicilian charm — irresistibly comforting.
🛒 Ingredients
- ✓ 320 g short pasta (such as fusilli or penne)
- ✓ 150 g smoked pancetta
- ✓ 150 g fresh spinach
- ✓ 100 g sheep’s milk ricotta
- ✓ 50 g grated Sicilian pecorino PDO
- ✓ 50 g pine nuts
- ✓ 1 garlic clove
- ✓ Extra-virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
There’s something wonderfully soothing about a bowl of pasta coated in a creamy, verdant pesto — especially when it’s Sicilian in spirit.
This spinach, ricotta and pancetta pesto pasta brings together the natural sweetness of fresh spinach, the gentle creaminess of sheep’s milk ricotta and the irresistible crispiness of pancetta. The result is a dish that feels both comforting and refined, the sort of recipe you reach for when you want something genuinely satisfying without the fuss.
Ready in under an hour, it’s ideal for a relaxed spring lunch or an elegant midweek supper — proof that simple ingredients, when treated with a little care, can create something truly memorable.
👨🍳 Preparation
- 1
Rinse the spinach thoroughly, removing any tough stalks.
- 2
Toast the pine nuts in a dry pan until lightly golden, then set aside.
- 3
In the same pan, fry the pancetta until crisp. Transfer to a bowl.
- 4
Add a drizzle of olive oil and the garlic clove to the pan. Let it turn lightly golden, then remove before it darkens.
- 5
Add the spinach and allow it to wilt for a few minutes, then transfer it to the food processor.
- 6
Add the ricotta, toasted pine nuts and grated pecorino to the processor and blend into a smooth, creamy pesto. Add a splash of pasta water if needed.
- 7
Cook the pasta in plenty of salted boiling water until al dente, keeping it slightly moist when drained.
- 8
Return the pancetta to the pan, stir in the spinach pesto, and mix well. Add the pasta and toss everything together until beautifully combined.
- 9
Serve hot with an extra sprinkle of pecorino and a twist of black pepper.
💡 Tips and Variations
Prefer a gentler flavour? Swap the pancetta for diced cooked ham.
For extra silkiness, stir a spoonful of single cream into the pesto.
If you’d like a rustic Sicilian twist, replace the pine nuts with toasted almonds.
📦 Storage
- • Store leftovers in an airtight container in the fridge for up to 2 days.
- • Reheat gently in a pan with a drizzle of olive oil and a spoonful of water to restore its creaminess.
🍷 Pairing
Pair this pasta with a chilled glass of Contea di Sclafani Grillo. Its floral aroma and crisp freshness complement the delicate pesto beautifully while balancing the savoury pancetta.
Creamy, fragrant and rich with Sicilian character, this spinach, ricotta and pancetta pesto pasta proves that even the simplest dishes can offer the greatest comfort. Bring a taste of Sicily to your table and savour every last forkful.
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