Lamb stuffed
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Farfalle with ricotta and almond pesto, asparagus and cherry tomatoes
ingredients
servings
4
Farfalle, pasta
400 grams
Ricotta cheese
300 grams
Almonds
50 grams
Puntarelle asparagus
100 grams
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
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A single dish nutritious and tasty.
preparation
step 1
Boil water and, while preparing the sauce.
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.
step 3
We cut diced tomatoes, diced asparagus cooked and put aside.
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.
step 5
Skipping right for a few minutes, we serve with a good grinding of pepper.
