Ricotta Pesto Pasta Recipe | Saputo Cheese

Name: Ricotta Pesto Pasta Recipe | Saputo Cheese
Total time: 60 min
Ingredients: 180 mL (3/4 cup) shelled unsalted pistachio nuts; 15 mL (1 tbsp) fennel seeds; 1 clove garlic, chopped; 1 mL (1/4 tsp) fine sea salt; 250 mL (1 cup) packed fresh basil leaves; 125 mL (1/2 cup) packed fresh Italian parsley leaves and thin stalks; 60 mL (1/4 cup) packed fresh mint leaves; 60 mL (1/4 cup) packed fresh coriander leaves and thin stalks; 15 mL (1 tbsp) fresh thyme leaves; 125 mL (1/2 cup) grated Saputo Parmigiano Reggiano cheese; 125 mL (1/2 cup) extra-virgin olive oil; 30 mL (2 tablespoons) warm water; 454 g (1 lb) dry Rigatoni or Tubetti pasta; 250 mL (1 cup) frozen green peas; 375 mL (1 1/2 cups) diced pancetta; 1 small onion, peeled and thinly sliced; 30 mL (2 tablespoons) white wine; 250 mL (1 cup) pistachio pesto; 250 mL (1 cup) Saputo Traditional Ricotta

www.saputo.ca

Try making this delicious pesto pasta recipe using Saputo Ricotta cheese. Discover this delicious recipe and more at Saputo.ca.

View full recipe on www.saputo.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saputo.ca.

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