Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Spinach Pesto, Ricotta & Crispy Pancetta
Dive into this luscious Sicilian pasta dish, where creamy spinach pesto, tangy ricotta, and smoky pancetta come together in perfect harmony.
📖 What is it
Dive into this luscious Sicilian pasta dish, where creamy spinach pesto, tangy ricotta, and smoky pancetta come together in perfect harmony.
🛒 Ingredients
- ✓ 320g short pasta of your choice
- ✓ 150g smoked pancetta
- ✓ 150g fresh spinach
- ✓ 100g sheep’s ricotta
- ✓ 50g Sicilian pecorino PDO, grated
- ✓ 50g pine nuts
- ✓ 1 garlic clove
- ✓ extra virgin olive oil
- ✓ salt, to taste
- ✓ freshly cracked black pepper
📊 Nutritional Information
Picture yourself in a sunlit Sicilian kitchen, surrounded by the fresh scents of the countryside. This pasta with spinach pesto, sheep’s ricotta, and crispy pancetta transports you straight there. The vibrant spinach pesto blends with a luxuriously smooth ricotta cream, while golden pancetta adds a tempting crunch — a true celebration of Sicilian tradition and simple, hearty flavours in every bite.
👨🍳 Preparation
- 1
Rinse the spinach thoroughly, removing any tough stems.
- 2
Dry-toast the pine nuts in a dry pan until just golden, then set them aside.
- 3
In the same pan, fry the pancetta until crisp and transfer to a bowl.
- 4
Add a splash of olive oil and the garlic clove to the pan; gently cook until golden then remove before it browns.
- 5
Wilt the spinach briefly in the pan, then pop it into a blender.
- 6
Add the ricotta, toasted pine nuts and grated pecorino to the blender and blitz to a smooth creamy pesto. If needed, loosen the sauce with a little cooking water from the pasta.
- 7
Cook the pasta in plenty of salted boiling water until al dente, then drain, reserving a little cooking water to keep it moist.
- 8
Return the pancetta to the pan, stir in the spinach pesto, then add the pasta and toss everything together to coat.
- 9
Serve piping hot, finishing with an extra sprinkle of pecorino and black pepper.
💡 Tips and Variations
- •
For an even richer flavour, stir in a knob of high-quality butter when tossing the pasta, and swap pancetta for cured guanciale for a deeper taste.
- •
Use a powerful blender or stick mixer to achieve a silky-smooth spinach pesto.
- •
Sheep’s ricotta lends a lovely softness; for a vegan version, replace it with soft tofu and omit the pancetta.
- •
Toast almonds instead of pine nuts for a nuttier, more rustic touch that nods to Sicily’s citrus-growing heritage.
- •
Boost the savoury depth by adding a pinch of nutritional yeast flakes — it enhances the flavour without overpowering.
- •
Remember, the key to this dish’s delicate flavour is gentle cooking and stirring; treat the pesto with a light touch over a low flame.
📦 Storage
- • Pop any leftovers into an airtight container and keep in the fridge, where it’ll stay fresh for up to 48 hours.
- • When reheating, add a drizzle of extra virgin olive oil and a few spoons of warm water to revive the creamy texture.
- • Avoid microwaving; instead, gently warm the pasta in a non-stick pan to preserve the crispness of the pancetta and the vibrancy of the pesto.
🍷 Pairing
Pair this dish with a crisp Sicilian white like Catarratto from the Aeolian Islands — fresh, fragrant, and perfect to balance creamy ricotta and salty pancetta. Alternatively, a lively Grillo will highlight the freshness of the spinach. If you’re leaning outside Sicily, a Ligurian Vermentino or a Sauvignon Blanc from Franciacorta make splendid companions.
This charming pasta with spinach pesto, ricotta and pancetta is a true taste of Sicily, perfect for sharing with family or friends on a cosy evening. It’s straightforward to whip up, yet absolutely bursting with flavour — a dish that brings a little sunshine and heartiness to your table. Do give it a go at home and savour every comforting forkful. And don’t forget to share the joy (and the recipe) with those you love!
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