Pasta with basil and ricotta
Instructions
Cook the pasta in lightly salted boiling water, cook them al dente, good move quickly under running water and pour into a bowl, after sprinkling it with a little olive oil.
Chop nuts, hazelnuts and pistachios.
Cut into chunks baked ricotta and robiola cheese, Sprinkle paprika evenly goats and cut them into rings.
In a small bowl mix the ricotta with oil, salt and chopped Basil until you get a cream.
Stir the pasta milk flakes and chopped nuts.
Mix gently the other cheese and serve with salsa.
Ingredients and dosing for 4 persons
- 350 g of pasta with basil
- 100 g of milk flakes
- 2 fresh goat cheese
- 50 g of baked ricotta
- 50 g of fresh robiola cheese
- 100 g of ricotta
- 1 tablespoon of nuts
- 1 tablespoon of hazelnuts
- 1 tablespoon of pistachios
- Olive oil
- Salt
- 1 bunch of fresh basil