Orecchiette with green tomato, robiola and hazelnuts pesto

215 Views
 
Livello MASTERY
10 min
216 Views
 
Livello MASTERY
4 Persone
10 min
INGREDIENTI: per 4 persone

11.5 oz Barilla Orecchiette

 

For the pesto

11.5 oz green tomatoes

1.7 oz hazelnuts, crushed and toasted

1/2 cup Pecorino cheese, grated

1 clove garlic

4.5 tbsp extra virgin olive oil

Salt and pepper, to taste

 

For the cream

3.5 oz fresh Robiola cheese

1/2 cup milk, scant

 

Preparation

In a blender, mix the Robiola cheese with milk until obtaining a soft cream.

Wash the tomatoes, cut in wedges and seed.

Put all the ingredients listed for the pesto inside the cup and blend, not too finely, with the hand-held mixer.

Cook the Orecchiette in salted boiling water, drain when al dente, dress with the pesto and mix with the Robiola sauce.

 

Tip from the chef: blend the pesto by pulsing so the mixture does not overheat, to maintain better color and taste.

It is also recommended to cool the cup in the freezer for about 10 minutes before using it.

Spring Summer Dry Eggs free Short Vegetarian
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