Pennette with Tomato and Ricotta Pesto | Petti
Pennette with Tomato and Ricotta Pesto Preparation - Brown the garlic clove with the basil stems in the pan; - Add 400 g of “Il Polposissimo” Petti, salt and
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Cooking tools:
- Immersion blender
- Kitchen scale
- Pot
- Pan
- Colander
- Mixing bowl
- Spoon
- Serving bowl
- Pepper mill
Ingredients
- Pennette, 400 g
- Fine tomato pulp “Il Polposissimo” Petti, 400 g
- Garlic, 1 clove
- Basil, 8 leaves + stems
- Pecorino Romano, 40 g + 20 g for the crispy breadcrumbs
- Sheep ricotta, 100 g
- Pine nuts, 40 g
- Breadcrumbs, 20 g
- Extra virgin olive oil, q.s.
- Salt, to taste
- Pepper, to taste
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