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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 minPorcje: 4Nutri-Score C€€
od @the_pastaqueen29 importówugotowano 0 razy
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Składniki

4 osoby
  • cherry tomatoes (halved)Warzywa i owoce400 g
  • garlic (3 cloves crushed into paste, 1 clove for the pesto)Warzywa i owoce4 kawałki
  • salt (for the tomatoes, the pasta water and the pesto)Przyprawy8 g
  • fresh oregano (leaves picked (dry oregano works too))Warzywa i owoce5 g
  • thyme (leaves picked)Warzywa i owoce4 g
  • light brown sugarSpiżarnia10 g
  • ricotta (cold)Nabiał250 g
  • basil leaves (fresh)Warzywa i owoce30 g
  • pecorino (grated)Nabiał30 g
  • parmesan (grated)Nabiał30 g
  • pistachios (shelled, unsalted)Orzechy i nasiona60 g
  • pine nutsOrzechy i nasiona30 g
  • extra virgin olive oilSpiżarnia80 ml
  • pastaProdukty zbożowe320 g

na porcję

Wartości odżywcze

579kcal

Węglowodany
69 g
Białko
17 g
Tłuszcz
26 g
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Przybory

  • Piekarnik
  • Naczynie żaroodporne
  • Robot wielofunkcyjny
  • Garnek
  • Miska
  • Durszlak

krok po kroku

Przygotowanie

  1. Prepare the garlic paste

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

  4. Whip the ricotta

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