Spinatelle with stracciatella, sun-dried tomatoes and pesto sauce

Name: Spinatelle with stracciatella, sun-dried tomatoes and pesto sauce
Total time: 25 min
Yield: 2
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 0 to taste; Ground black pepper 0 to taste

2 servings

25 minutes

Recipe from Maxim Klykov, chef of Farro Pasta Bar.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

834.4

kcal

33.1g

grams

43.7g

grams

76.6g

grams

Ingredients

2servings

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:
1. Basil: 100 g
2. Olive oil: 30 ml
3. Pine nuts: 30 g
4. Garlic: 5 g

2
Add grated parmesan, mix, and season with salt and pepper to taste. The pesto sauce is ready.
Required ingredients:
1. Parmesan cheese: 50 g
2. Salt: to taste
3. Ground black pepper: to taste

3
Boil the pasta with a timer until al dente.
Required ingredients:
1. 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:
1. Sun-dried tomatoes: 80 g
2. Basil: 100 g

5
Add pasta to the prepared sauce, mix well, and let it sit for about 30 seconds.
Required ingredients:
1. Spinach pasta: 200 g

6
Place the pasta in a deep plate, top with stracciatella and sprinkle with pine nuts (10 g).
Required ingredients:
1. Stracciatella cheese: 80 g
2. Pine nuts: 30 g

Spinatelle with stracciatella, sun-dried tomatoes and pesto sauce

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