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Cleopatra of Sicily: Whipped Ricotta Pistachio Pesto Pasta with Roasted Tomatoes
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Cleopatra of Sicily: Whipped Ricotta Pistachio Pesto Pasta with Roasted Tomatoes

45 Min.Für 4Nutri-Score C€€
von @the_pastaqueen29 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • cherry tomatoes (halved)Obst & Gemüse400 g
  • garlic (3 cloves crushed into paste, 1 clove for the pesto)Obst & Gemüse4 Stücke
  • salt (for the tomatoes, the pasta water and the pesto)Gewürze8 g
  • fresh oregano (leaves picked (dry oregano works too))Obst & Gemüse5 g
  • thyme (leaves picked)Obst & Gemüse4 g
  • light brown sugarVorräte10 g
  • ricotta (cold)Milchprodukte250 g
  • basil leaves (fresh)Obst & Gemüse30 g
  • pecorino (grated)Milchprodukte30 g
  • parmesan (grated)Milchprodukte30 g
  • pistachios (shelled, unsalted)Nüsse & Samen60 g
  • pine nutsNüsse & Samen30 g
  • extra virgin olive oilVorräte80 ml
  • pastaGetreide320 g

pro Portion

Nährwerte

579kcal

Kohlenhydrate
69 g
Eiweiß
17 g
Fett
26 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Backofen
  • Auflaufform
  • Küchenmaschine
  • Kochtopf
  • Rührschüssel
  • Seiher

Schritt für Schritt

Zubereitung

  1. Prepare the garlic paste

    • Crush the garlic cloves with a pinch of salt into a rough paste, keeping a little texture.
    Schritt 1

  2. Roast the tomatoes

    • Place the halved cherry tomatoes in a baking dish with the garlic paste, oregano, thyme, salt and light brown sugar.
    • Toss with a little olive oil and roast until soft, jammy and lightly caramelized.
    Schritt 2

  3. Make the pistachio pesto

    • Blend the basil, pecorino, parmesan, garlic clove, pistachios and pine nuts.
    • Stream in the extra virgin olive oil until you get a loose pesto.
    Schritt 3

  4. Whip the ricotta

    • Add the ricotta to the pesto and whip until smooth, light and fluffy.
    Schritt 4

  5. Cook the pasta

    • Bring salted water to a boil and cook the pasta until al dente.
    • Reserve a ladle of pasta water before draining.
    Schritt 5

  6. Assemble and serve

    • Loosen the whipped ricotta pesto with a splash of pasta water.
    • Fold in the drained pasta and the roasted tomatoes with their juices.
    • Finish with extra pistachios and serve.
    Schritt 6
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