Ricotta and Microgreen Pesto Mannicotti - Dubai Eye 103.8 - News, Talk & Sports
This summery dish is loaded with protein and nutrient-rich microgreens
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Ingredients
- 20g toasted pine nuts
- 2 tbsp fresh lemon juice
- 1 small garlic clove
- 1⁄4 tsp SpinneysFOOD Fine Sea Salt
- 30g microgreens
- 10g SpinneysFOOD Fresh Basil
- 4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil, more for a smoother pesto
- 4 large eggs
- 1⁄2 tsp SpinneysFOOD Fine Sea Salt
- 125g SpinneysFOOD All-Purpose Flour
- Handful of SpinneysFOOD Microgreens
- 125ml SpinneysFOOD Bottled Drinking Water
- Sunflower oil spray, to grease
- 60g Parmesan
- 110g SpinneysFOOD Organic Baby Spinach
- 250g fresh ricotta
- 2 large egg yolks
- 80g microgreen pesto (see recipe below)
- 1 x 400g tin SpinneysFOOD Organic Chopped Italian Tomatoes
- 1 tbsp red grape vinegar
- 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil, plus extra to serve
- 1 tsp SpinneysFOOD Fine Sea Salt
- 200g SpinneysFOOD Mozzarella
- SpinneysFOOD Microgreens
- SpinneysFOOD Black Pepper, freshly ground
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