Spinatelle with stracciatella, sun-dried tomatoes and pesto sauce
2 servings
25 minutes
Recipe from Maxim Klykov, chef of Farro Pasta Bar.
Calories834.4kcal
Proteins33.1grams
Fats43.7grams
Carbohydrates76.6grams
Spinach pasta
200
g
Pine nuts
30
g
Basil
100
g
Olive oil
30
ml
Garlic
5
g
Salt
to taste
Ground black pepper
to taste
1
Mix basil, olive oil, 20 g of pine nuts, garlic and blend everything until smooth.
- 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.
- Parmesan (Parmigiano Reggiano): 50 g
- Salt: to taste
- Ground black pepper: to taste
3
Boil the pasta with a timer until al dente.
- Spinach pasta: 200 g
4
Heat the sun-dried tomatoes and pesto sauce over low heat, but do not bring to a boil.
- 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.
- Spinach pasta: 200 g
6
Place the pasta in a deep plate, top with stracciatella and sprinkle with pine nuts (10 g).
- Stracciatella cheese: 80 g
- Pine nuts: 30 g
