Orecchiette with green tomato, robiola and hazelnuts pesto
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
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.
