Italian
Pappardelle with Ricotta and Basil Pesto
by Casa Pappagallo · 705K subscribers on YouTube
Pappardelle with ricotta and basil pesto – a quick and incredibly delicious pasta dish.
- Difficulty
- easy
Ingredients
9 items- BasilFresh basil leaves, generous bunch
- 1/2 pcsGarlicHalf clove; can use whole for stronger flavor
- Parmigiano ReggianoGrated
- Pine NutsPart for pesto, part toasted for garnish
- Olive OilExtra virgin olive oil, about 3-4 tbsp or as needed
- SaltPinch for pesto; salt pasta water generously
- RicottaFresh ricotta, sifted to make creamy
- PappardelleFresh or dried pappardelle, about 100-150g per serving
- 2 pcsIce Cube(optional) — To keep pesto green and prevent overheating
Method
- Put basil, half a clove of garlic, Parmesan, pine nuts, olive oil and a pinch of salt into a tall glass.
- Blend, adding an ice cube to keep the pesto green and cool.
- Add another ice cube and blend again.
- Taste and adjust salt if needed.
- Bring a pot of salted water to a boil and cook the pappardelle.
- In a small pan, toast the pine nuts until golden.
- Pass the ricotta through a sieve to make it smooth.
- Mix some of the pesto into the ricotta; add a little pasta cooking water to loosen.
- Drain the pasta, reserving a little cooking water.
- Toss the pappardelle with the ricotta-pesto mixture.
- Serve topped with toasted pine nuts and extra pesto if desired.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
