Spaghetti al pesto with ricotta cheese
We know that the pasta can be prepared in multiple ways and that each of them is sensational, but on this occasion, in SaborGourmet.com we have prepared one of the recipes more special... A paste, which without a doubt will leave you fascinated with the combination of the flavor and the texture.
Ingredients (for 4 servings)
- For the pesto
- 5 cloves of garlic
- 1 cup of leaves of basil
- Salt and pepper to taste
- 200 grs. of ricotta cheese
- 1/2 cup of olive oil
- 75 grs. of nuts
- For the pasta:
- 500 grs. of Spaghetti
- For the presentation:
- A few leaves of arugula
- Parmesan cheese
Place the garlic, basil leaves and a pinch of salt in a blender or grinder, so that you find it simpler to get a paste. Then, incorporate the ricotta and go adding the oil to the extent that it is becoming creamy. Add the nuts and again pass it through the blender or grinder as we need it to be completely reduced.
Once you have it, salpimenta and leave to stand.
Meanwhile prepare the pasta. Put abundant water to boil with a little salt, the italians claim that adding the oil is incorrect, and a mania of the spaniards, if you have a good pasta is probably not hit you.
Remove the pasta when it is al dente, take long to cook depending on the type of pasta you have, it is best that you look at the package and the cooking time is approximate and shows you. For that you may be new, it is important to stir from time to time the pasta to prevent clumping.
Once you have the pasta, let it drain and mix it with the pesto. Nothing more that is served because it is a dish that has to be served freshly made, espolvoréalo with a little grated parmesan cheese and you can add a few arugula leaves, to decorate as we have done, that is going to taste.