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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 minPara 4Nutri-Score C€€
de @the_pastaqueen29 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • cherry tomatoes (halved)Frutas y verduras400 g
  • garlic (3 cloves crushed into paste, 1 clove for the pesto)Frutas y verduras4 piezas
  • salt (for the tomatoes, the pasta water and the pesto)Especias8 g
  • fresh oregano (leaves picked (dry oregano works too))Frutas y verduras5 g
  • thyme (leaves picked)Frutas y verduras4 g
  • light brown sugarDespensa10 g
  • ricotta (cold)Lácteos250 g
  • basil leaves (fresh)Frutas y verduras30 g
  • pecorino (grated)Lácteos30 g
  • parmesan (grated)Lácteos30 g
  • pistachios (shelled, unsalted)Frutos secos y semillas60 g
  • pine nutsFrutos secos y semillas30 g
  • extra virgin olive oilDespensa80 ml
  • pastaCereales320 g

por ración

Nutrición

579kcal

Carbohidratos
69 g
Proteínas
17 g
Grasas
26 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Fuente de horno
  • Procesador de alimentos
  • Olla
  • Bol
  • Escurridor

paso a paso

Preparación

  1. Prepare the garlic paste

    • Crush the garlic cloves with a pinch of salt into a rough paste, keeping a little texture.
    Paso 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.
    Paso 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.
    Paso 3

  4. Whip the ricotta

    • Add the ricotta to the pesto and whip until smooth, light and fluffy.
    Paso 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.
    Paso 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.
    Paso 6
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