This bright orange pesto is a joy. Fresh, summery, lemony, sweet and peppery at the same time. And totally vegan! You can, of course, add a little bit of Parmesan or pecorino to the mixture, if you wish, but believe me, it's not really necessary. All the different tastes blend so perfectly well that you won't miss the cheese. This…
This Sicilian pasta is actually more Sicily-inspired than really Sicilian since it’s another one of my “fusion” dishes. The pasta is Tuscan (wonderful Gigli toscany by Pasta Panarese), the sun-dried cherry tomatoes come from Noto, Sicily, and the olive oil I used for drizzling the finished plate is an Apulian one, the amazing Empress by BONO, one of their…
