The Farfalle, one of the favourite pasta shapes, are perfect for this simple yet creative recipe, centred on the classic flavour of the tomato, though highlighted by a delectable cream made from nuts.
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INGREDIENTS |
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Farfalle Barilla |
350 |
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g |
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Cherries tomato |
300 |
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g |
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Fresh ricotta |
80 |
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g |
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Pistachio nut |
30 |
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g |
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Sweet almonds |
30 |
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g |
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Walnuts |
30 |
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g |
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Whipping cream |
25 |
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ml |
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Whole milk |
25 |
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ml |
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Basil |
1 |
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branch |
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Diced onion |
1 |
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half |
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Extra virgin olive oil |
4 |
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tablespoons |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Peel the tomatoes, remove the seeds, then dice. Chop the basil. Place the pistachio nuts, walnuts and almonds in a mixer and blend, add the cream and milk, then salt and pepper. |
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| 2. |
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Brown the onion in the oil, add the tomato and basil. Salt and pepper to taste, then simmer for about 15 minutes. |
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| 3. |
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Cook the Farfalle Barilla in plenty of salted water, drain when al dente then sauté in the pan with the tomato sauce. Spread some nut cream over the bottom of the plate, pour in the pasta, then garnish with pieces of fresh ricotta. |
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CHEF'S NOTE |
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* To make the nuts easier to peel, put them in boiling water for about a minute. |
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Try a dry rosé with a fresh, fruity bouquet, such as a Castel del Monte, served at a temperature of 14-15°C. |
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