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

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

45 minVoor 4Nutri-Score C€€
van @the_pastaqueen29 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

4 personen
  • cherry tomatoes (halved)Groente en fruit400 g
  • garlic (3 cloves crushed into paste, 1 clove for the pesto)Groente en fruit4 stukken
  • salt (for the tomatoes, the pasta water and the pesto)Kruiden en specerijen8 g
  • fresh oregano (leaves picked (dry oregano works too))Groente en fruit5 g
  • thyme (leaves picked)Groente en fruit4 g
  • light brown sugarVoorraadkast10 g
  • ricotta (cold)Zuivel250 g
  • basil leaves (fresh)Groente en fruit30 g
  • pecorino (grated)Zuivel30 g
  • parmesan (grated)Zuivel30 g
  • pistachios (shelled, unsalted)Noten en zaden60 g
  • pine nutsNoten en zaden30 g
  • extra virgin olive oilVoorraadkast80 ml
  • pastaGranen320 g

per portie

Voedingswaarden

579kcal

Koolhydraten
69 g
Eiwitten
17 g
Vetten
26 g
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wat u gebruikt

Keukengerei

  • Oven
  • Ovenschaal
  • Keukenmachine
  • Soeppan
  • Mengkom
  • Vergiet

stap voor stap

Bereiding

  1. Prepare the garlic paste

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

  4. Whip the ricotta

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