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Farfalle with ricotta and almond pesto, asparagus and cherry tomatoes

ingredients

servings

4

Farfalle, pasta

400 oz

Ricotta cheese

300 oz

Almonds

50 oz

Puntarelle asparagus

100 oz

Pachino tomatoes

10 unit

Garlic

1 wedge

Parsley

1 sprig

Chili pepper

to taste

Extra virgin olive oil

to taste

Iodized salt

to taste

Black pepper

to taste

first courses from Italy

Farfalle with ricotta and almond pesto, asparagus and cherry tomatoes

Farfalle with ricotta and almond pesto, asparagus and cherry tomatoes

vegetarian with gluten with lactose with nuts high in calcium high in potassium high in phosphorus

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Farfalle with ricotta and almond pesto, asparagus and cherry tomatoes

A single dish nutritious and tasty.

Farfalle with ricotta and almond pesto, asparagus and cherry tomatoes step 1

step 1

Boil water and, while preparing the sauce.

Farfalle with ricotta and almond pesto, asparagus and cherry tomatoes step 2

step 2

Frulliamo almonds in food processor, then add the ricotta, garlic, chili pepper, a dolium wire and parsley, we do turn up to get a nice creamy sauce, regulate salt and put aside.

Farfalle with ricotta and almond pesto, asparagus and cherry tomatoes step 3

step 3

We cut diced tomatoes, diced asparagus cooked and put aside.

Farfalle with ricotta and almond pesto, asparagus and cherry tomatoes step 4

step 4

In a pan stemperiamo ricotta pesto with a little water from the pasta that once cooked and drained we will pour into the pan with the vegetables aside.

Farfalle with ricotta and almond pesto, asparagus and cherry tomatoes step 5

step 5

Skipping right for a few minutes, we serve with a good grinding of pepper.

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