Orecchiette with green tomato, robiola and hazelnuts pesto

10 min
4 People
10 min
INGREDIENTS for 4 people

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.

Spring Summer Dry Eggs free Short Vegetarian
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