Make the fettuccine using 1 egg for every 3.5 oz (100 g) of semolina and all-purpose flour.

Prepare the pesto by adding the olives, 1 sun-dried tomato in oil, ricotta cheese, Parmesan cheese, and olive oil to a blender. Blend until you get a creamy sauce.

Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, then drain, reserving some of the cooking water.

Add the pesto sauce to the pasta and mix well. Serve with a drizzle of olive oil, the remaining sun-dried tomatoes, and olives.