Cold Pasta with Tomato Ricotta Pesto and Tuna Tartare

Method

1. Blend cherry tomatoes, sun-dried tomatoes, basil, ricotta, walnuts, hazelnuts, salt, pepper, and olive oil for a few seconds to obtain the pesto.
2. Cut the tuna into cubes and season shortly before serving with salt, pepper, and olive oil.
3. Cook the pasta al dente.
4. Let the pasta cool at room temperature (do not rinse with cold water to avoid removing starches).
5. Mix the cold pasta with the pesto.
6. Assemble the dish: place the dressed pasta, add the tuna tartare, and garnish with pistachios and fresh basil.