Fresh ricotta and basil accentuate the flavour of Pesto alla Calabrese, for a quick but delicious recipe.
 |
|
|
|
|
INGREDIENTS |
|
|
|
Bucatini Barilla |
320 |
|
g |
|
|
|
|
|
Pesto alla Calabrese Barilla |
160 |
|
g |
|
|
|
|
|
Fresh Ricotta |
150 |
|
g |
|
|
|
|
|
Extra virgin olive oil |
80 |
|
g |
|
|
|
|
|
Basil |
5 |
|
leaves |
|
|
|
|
|
|
|
|
PREPARATION |
|
| 1. |
|
Cook the Bucatini Barilla in plenty of salted water. While the pasta is cooking, blend the basil with oil and a pinch of salt in a mixer. |
|
|
| 2. |
|
Drain the Bucatini when "al dente", then dress with the Pesto alla Calabrese Barilla and the ricotta; stir well, drizzle some of the basil oil, then serve. |
|
|
|
|
|
|
|
CHEF'S NOTE |
|
|
|
If you prefer, use cow milk ricotta instead of the ewe milk variety. |
|
|
|
|
 |
|
|
This boldly flavoured, slightly spicy dish is highlighted by the smooth taste of fresh ricotta. Try a smooth, delicate and fragrant wine, such as a Pinot Bianco Atesino or a Grechetto Umbro. |
|
|
 |
|
