Whole Grain Spirelli with Pesto Rosso and Baked Ricotta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta, (wholemeal spirelli)
- 1 cup ricotta
For the sauce: (pesto rosso)
- 150 g almond (s), peeled
- 25 tomato (s), dried and pickled in oil
- 1 bunch basil, just the leaves
- 2 cloves garlic
- Olive oil as required and to taste
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the spirelli according to the instructions on the package.
- Finely puree the ingredients for the pesto in a blender, adding enough olive oil to give the pesto a creamy consistency.
- Put the ricotta in a small ovenproof dish and bake it with hot air at 200 ° until it is a little firm and has a strong brown color.
- Drain the spirelli and mix with the pesto, crumble the ricotta with a fork and sprinkle on top.
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