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Spaghettoni pesto dried tomatoes and basil

ingredients

servings

4

Spaghettoni, pasta

80 grams

Ricotta cheese

250 grams

Extra virgin olive oil

4 spoons

Dry tomatoes

20 unit

Basil

10 leafs

Almonds

1 spoon

first courses from Italy

Spaghettoni pesto dried tomatoes and basil

Spaghettoni pesto dried tomatoes and basil

vegetarian with gluten with lactose with nuts high in potassium with good fats

ready in

2 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Spaghettoni pesto dried tomatoes and basil

A plate of pasta super tasty and appetizing, easy to prepare!

Spaghettoni pesto dried tomatoes and basil step 1

step 1

In the mixer is poured cow ricotta cheese, add the sun-dried tomatoes cut into strips, a handful of almonds and at least 4 tablespoons of extra virgin olive oil. It drives the mixer and you get a thick cream.

Spaghettoni pesto dried tomatoes and basil step 2

step 2

Add the chopped basil hand, stir well and cover the pesto with plenty of extra virgin olive oil.

Spaghettoni pesto dried tomatoes and basil step 3

step 3

They boil the spaghetti, drain al dente and mantecano in pot with the pesto. If necessary, add another drop of olive oil.

Spaghettoni pesto dried tomatoes and basil step 4

step 4

It immediately brings to the table!

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