Italian
Pasta with Cherry Tomato, Ricotta and Lemon Pesto
by Federico Fusca Chef · 332K subscribers on YouTube
A fresh and creamy pesto made with raw cherry tomatoes, basil, garlic and sheep ricotta, served with mezza manica pasta and finished with a grating of lemon zest. Perfect for summer, easy and quick to prepare.
- Difficulty
- easy
Ingredients
10 items- Cherry Tomatoesto taste (a handful)
- 1 pcsGarlic
- 50 gBasil
- Extra Virgin Olive Oilto taste (enough for pesto and for sautéing pasta)
- Saltto taste
- Pepperto taste
- 120 gSheep's Ricotta
- Pasta Mezza Manicaa serving (e.g., 80-100g)
- Chili Pepperto taste (one chili pepper)
- Lemonzest only, to taste
Method
- Take the cherry tomatoes and pound them in a mortar with garlic, basil, olive oil, salt and pepper.
- Add 120 g of sheep ricotta and continue pounding for about 5 minutes until creamy.
- Cook the mezza manica pasta in boiling water, then sauté it in a pan with garlic, oil and chili pepper.
- Once cooked, toss the pasta with the pesto off the heat.
- Finally, grate some lemon zest over the pasta.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
