LA MOLISANA RECIPES

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Spaghetto Quadrato1 with Dried Tomatoes pesto

RECIPES LA MOLISANA


Spaghetto Quadrato1 with Dried Tomatoes pesto

 
PREPARATION
DIFFICULTY
Simple

INGREDIENTS:

  • Spaghetto Quadrato n.1 La Molisana   320g
  • Dried tomatoes in oil   250g
  • Lombard Quartirolo cheese   70g
  • Fresh basil   20 leaves
  • Capers   2 tablespoons
  • Extra virgin olive oil   3 tablespoons
  • Red Olive sliced   2 tablespoons
  • Pitted black olives   2 tablespoons
  • Toasted pine nuts   2 tablespoons
  • Grated ricotta   2 tablespoons

INSTRUCTIONS:

Blend the dried tomatoes, toasted pine nuts, ¼ of the capers, the fresh basil and the olives until you get a pesto (a creamy texture). Heat olive oil in a large bowl over low heat and add the pesto (the creamy sauce you made in the previous step).

 

In boiling salted water cook the Spaghetto Quadrato® 1, drain when al dente and stir in the pesto. Drizzle with the olives, the ricotta, the quartirolo cheese and rest of the capers. Plate the pasta and serve!

Recipe by Rebecka Sendroiu for the contest Ilovespaghettoquadrato