Filter
Reset
Sort ByRelevance
SCATTERFLAKE
Fresh pasta with pesto tomatoes and ricotta
Pasta dish with Italian cheese, tomatoes and pesto.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the pasta according to the instructions on the package. Meanwhile cut the peppers into strips of ½ cm.
-
Meanwhile, toast the pine nuts in a frying pan without oil or butter in 3 min. Golden brown and let them cool down on a plate.
-
Drain the pasta and collect 100 ml of cooking liquid.
-
Heat the oil in the frying pan. Fry the pepper for 1 min. Add the tomatoes and fry them on high heat for 5 min.
-
Press the tomatoes with a spatula piece.
-
Spoon the pasta with the retained cooking liquid and the pesto through it. Season with pepper.
-
Spoon the pasta on the plates. Divide the ricotta and sprinkle with the pine nuts.
Blogs that might be interesting
-
15 minMain dishfrozen giant prawn, couscous, boiling water, Red pepper, chilled Italian spice mix, lime, traditional olive oil, garlic, Cherry tomatoes, bunch onion, watercress,couscous with spicy shrimps -
20 minMain dishpeanut oil, olive oil, shallot, onion, garlic, Red pepper, Chestnut mushroom, fresh thyme, butter, tartar, Brie,tartar with mushroom tapenade and brie -
35 minMain dishmix for pizza bottom, olive oil, Roquefort, freshly ground pepper, anchovy fillets in olive oil,mini pizzas with roquefort -
110 minMain dishmixed herbs, semi-skimmed milk, half-to-half-chopped, medium sized egg, bread-crumbs, ground pimento, traditional olive oil, lemon, beef broth in pot, wheat flour, fresh cream, black currant jam,Swedish meatballs
Nutrition
630Calories
Sodium39% DV925mg
Fat51% DV33g
Protein42% DV21g
Carbs20% DV59g
Fiber28% DV7g
Loved it