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Ricette di Sicilia

Cibo, cultura e tradizioni siciliane


Spinach Pesto Pasta with Ricotta and Bacon

Spinach Pesto Pasta with Ricotta and Bacon

Indulge in the flavors of Sicily with Spinach Pesto Pasta with Ricotta and Bacon—creamy, crunchy, and utterly delicious!

⏱️
Prep Time
15 minutes
🔥
Cook Time
30 minutes
👥
Servings
4 people
📊
Difficulty
Intermediate
💰 Medium
🗓️ Year-round
4.7/5

🛒 Ingredients

  • 320 g of short pasta of your choice
  • 150 g of smoked bacon
  • 150 g of fresh spinach
  • 100 g of sheep ricotta
  • 1 clove of garlic
  • 50 g of grated Sicilian pecorino cheese
  • 50 g of pine nuts
  • Extra virgin olive oil
  • Salt
  • Freshly ground black pepper

📊 Nutritional Information

Calories
500-550 kcal
Protein
15-18 g
Fat
25-30 g
Carbohydrates
45-50 g
Fiber
3-4 g
Sugars
2-3 g
Sodium
400-500 mg

Spinach Pesto Pasta with Ricotta and Bacon is a delightful dish that brings a taste of Sicily to your kitchen. This recipe, crafted by Laura Lombardo, combines the vibrant flavours of fresh spinach and creamy sheep's ricotta to create a luscious green pesto. The toasted pine nuts add a nutty crunch, while the grated Sicilian pecorino cheese imparts a bold, distinctive taste. To heighten the experience, crispy smoked bacon introduces a smoky touch, perfectly balancing the creamy pesto. This dish is a perfect choice for a special meal or to impress guests, transporting you straight to the sunny shores of Sicily with every bite.

👨‍🍳 Preparation

  1. 1

    Clean the spinach under running water and remove any tough parts, then chop them coarsely.

  2. 2

    Toast the pine nuts in a pan without oil until golden, then set them aside.

  3. 3

    In a non-stick pan, brown the bacon over medium heat until crispy, then set it aside.

  4. 4

    Pour a drizzle of Sicilian extra virgin olive oil into the same pan and add the garlic clove. Brown the garlic, then remove it.

  5. 5

    Add the spinach to the pan and cook until they reduce in volume.

  6. 6

    Cook the pasta in plenty of salted water according to the package instructions.

  7. 7

    Transfer the spinach to a blender and add the ricotta, pecorino cheese, and toasted pine nuts. Blend until smooth, adding pasta water if too thick.

  8. 8

    Drain the pasta al dente, reserving a cup of the cooking water.

  9. 9

    Sauté the bacon in the pan and add the spinach and ricotta pesto, along with a couple of tablespoons of pasta water for creaminess.

  10. 10

    Combine the pasta with the sauce in the pan and sauté over medium heat until well coated, adding more water if needed.

  11. 11

    Serve the pasta, sprinkling generously with grated Sicilian pecorino cheese.

💡 Tips and Variations

For a vegetarian version, omit the bacon and add more toasted pine nuts or sun-dried tomatoes for texture and flavour. Adjust the consistency of the pesto by adding more pasta cooking water as needed.

📦 Storage

  • Prepare the pesto in advance and store it in the refrigerator for up to 2-3 days.
  • Store leftover pasta in an airtight container in the refrigerator for up to 2 days.
  • Add a little water when reheating to maintain creaminess, but avoid reheating more than once.

🍷 Pairing

This dish pairs beautifully with a glass of Contea di Sclafani Grillo. This Sicilian wine, with its bright yellow hue and elegant aroma, complements the creamy pesto and crisp bacon perfectly. Serve it chilled between 6°C and 8°C to enjoy its full aromatic nuances.

Thank you for exploring this Sicilian culinary journey with Spinach Pesto Pasta with Ricotta and Bacon. We hope you enjoy making and savouring this dish as much as we do. Share your experience and let others in on this delightful recipe!

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