Summary

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

1. Cook the spirelli according to the instructions on the package.
2. Finely puree the ingredients for the pesto in a blender, adding enough olive oil to give the pesto a creamy consistency.
3. 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.
4. Drain the spirelli and mix with the pesto, crumble the ricotta with a fork and sprinkle on top.