Ingredients (4 servings)
- 320 g fusilli pasta
- 150 g ricotta cheese
- 50 g roasted hazelnuts
- 50 g grated paermesan cheese
- 1 garlic glove (optional)
- Extra vergin olive oil (to taste)
- Salt (to taste)
- Black pepper (to taste)
- Some fresh basil leaves (optional, just as a decoration)
Directions:
How to make the ricotta cheese and hazelnut pesto:
- Finely grind the roasted hazelnuts in a blender, until they are almost floury. If you prefer a more rustic pesto, leave some chunkier pieces.
- Add the ricotta cheese, grated parmesan, garlic (if using), a pinch of salt and a grind of black pepper.
- While the mixer is running, slowly pour in the extra virgin olive oil until you obtain a thick and smooth cream. If the pesto is too thick, you can add a spoonful of pasta water to make it more fluid.
Cooking the fusilli:
- Bring a pot of salted water to the boil and cook the fusilli according to the time indicated on the package, until al dente.
Pasta seasoning:
- Drain the fusilli, keeping aside a little of the pasta water.
- Return the pasta in the pot and add the ricotta cheese and hazelnut pesto. Mix well, adding a little of the pasta water if necessary to better blend the sauce.
Plating:
- Divide the fusilli among the plates and, if you like, add a few fresh basil leaves to decorate.
- Serve immediately, perhaps accompanying with an extra sprinkling of parmesan and a drizzle of extra vergin olive oil.
We used:
Nocciole tostate sgusciate
Price range: 8,50 € through 28,90 €
Deliziose nocciole biologiche sgusciate e tostate, lavorate con un delicato processo di essiccazione che esalta sapori e profumi naturali. Perfette per snack sani o come ingrediente in cucina. 100% biologiche: Alta qualità garantita dalla lavorazione artigianale. Versatili: Ideali per ricette dolci, salate o da gustare al naturale. VeganOK: nessun ingrediente di origine o derivazione animale. Alleato degli sportivi: Fonte naturale di energia, proteine e grassi sani!
