Time for another very tasty pasta dish! The recipe below is very easy and really tasteful. You can make it even easier on yourself by buying ready to use pesto and pasta, but even if you use fresh ingredients and you make everything yourself, you’ll have a delicious pasta ready to serve within only 30 minutes.

pastaricotta
25 minutes
Average
0 – 5 euro pp

Ingredients for 4 pers.:

  • 200 gr pasta flour
  • 2 eggs
  • 250 gr cherry tomatoes
  • 15 gr fresh basil
  • 1 clove of garlic
  • a handful of pine nuts
  • ½ lime
  • 40 gr parmesan cheese
  • olive oil
  • 100 gr ricotta
  • salt

How to prepare it:

If you are making fresh pasta, start with prepping the pasta dough. Take 200 gr of pasta flour and mix this (in you food processor) with 2 eggs and a dash of salt. Once the dough is becoming a nice boll, you put the dough in a bowl in the fridge. You can already put a pan with water on the stove, do the same when you are using dried pasta.

If you are using dried pasta, you can already add this to the boiling water.

Put the cherry tomatoes in an oven dish, sprinkle some olive oil on top and put them under the grill for 10 – 15 min.

You now have the time to make the pesto; take the leaves of the basil and put them in the blender. Strip the garlic and cut out the root. Squeeze the garlic over the olives. Add the pine nuts. Squeeze out the juice of the lemon and add the juice to the blender. Add a sip of olive oil and mash everything. Once a nice paste has emerged you can add the Parmesan cheese, mix everything once more.

Clean your counter-top and dry it so you can roll out the pasta dough. Cover your counter-top with some flour and roll out the pasta dough until you can cut it into pieces that fit into the pasta machine.

Pull the pasta sleeves approx.. 3 times through the pasta machine. For this dish I will create tagliatelle so once the sleeves are thin enough I’ll take them through the tagliatelle shaper. After this, hang them on your drying rack.

Add sea salt and olive oil to the boiling water. Put the fresh pasta in the pan. It needs to boil for 5 minutes.

Once the pasta is cooked, rinse it down and divide it over the plates. Divide the tomatoes, pesto and the ricotta over the plates, finish the dish by sprinkling some pine nuts on top and serve the dish.

As you can understand the ‘sauce’ is not stirred so make sure that you let your guests know that they have to take a piece of all the different flavours on their fork to make sure they have the full taste.

Enjoy!