Spinatelle with stracciatella, sun-dried tomatoes and pesto sauce

2 servings

25 minutes

Recipe from Maxim Klykov, chef of Farro Pasta Bar.

Energy value per serving

• Calories: 834.4
• Proteins: 33.1g
• Fats: 43.7g
• Carbohydrates: 76.6g

Ingredients

• Spinach pasta: 200 g
• Stracciatella cheese: 80 g
• Sun-dried tomatoes: 80 g
• Pine nuts: 30 g
• Basil: 100 g
• Parmesan cheese: 50 g
• Olive oil: 30 ml
• Garlic: 5 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Mix basil, olive oil, 20 g of pine nuts, garlic and blend everything until smooth.

   Required ingredients:

   • Basil: 100 g
   • Olive oil: 30 ml
   • Pine nuts: 30 g
   • Garlic: 5 g

2. Add grated parmesan, mix, and season with salt and pepper to taste. The pesto sauce is ready.

   Required ingredients:

   • Parmesan cheese: 50 g
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Boil the pasta with a timer until al dente.

   Required ingredients:

   • Spinach pasta: 200 g

4. Heat the sun-dried tomatoes and pesto sauce over low heat, but do not bring to a boil.

   Required ingredients:

   • Sun-dried tomatoes: 80 g
   • Basil: 100 g

5. Add pasta to the prepared sauce, mix well, and let it sit for about 30 seconds.

   Required ingredients:

   • Spinach pasta: 200 g

6. Place the pasta in a deep plate, top with stracciatella and sprinkle with pine nuts (10 g).

   Required ingredients:

   • Stracciatella cheese: 80 g
   • Pine nuts: 30 g