Wholemeal pasta with pepper cream, salted ricotta and pine nuts (delicious!) – Gordon Ramsay’s version

Wholemeal pasta with pepper cream


Wholemeal pasta with pepper cream, ricotta salata And Pine nuts, it's a first course exquisite, variant from the classic Pasta with pepper cream; in this case seasoned not only with the roasted pepper cream, Pureed with oil, salt and basil; but with addition flakes of salted ricotta, toasted pine nuts And fresh basil; than one once mixed together with the hot pasta, will form a sauce even more creamy with gods stretches of crunchy! A combination of perfumes And watering flavors that wrap the wholemeal fusilli!

Wholemeal pasta with pepper cream For the simple and very fast preparation, you can use peppers of your choice, Red and yellow or 1 type only. I chose Barilla wholemeal fusilli, a 100% Italian wheat pasta format with a full-bodied texture, which perfectly holds cooking by retaining any sauce! trust me they are special! Excellent hot or lukewarm for all occasions, from a quick lunch at a family dinner, prepare it early with the end of season peppers and you will feel the goodness! PREPARATION TIMES

Preparation Cooking Total
20 minutes 20 minutes 40 minutes

Ingrediants

Quantity for 4 people
  • 320 gr of Barilla wholemeal Fusilli
  • 1 large red pepper
  • 1 large yellow pepper
  • fresh basil
  • 80 gr of salted ricotta, not too hard but semi-seasoned
  • 30 gr of pine nuts
  • salt
  • extra virgin olive oil
  • pepper (optional)

Method

How to make wholemeal pasta with pepper cream

First, prepare the Pepper Cream.

The only difference, instead of parsley, use basil:

Peppers cream for pasta

Set aside.

Then weigh the pasta and heat the pasta water with coarse salt.

how to make wholemeal pasta with pepper cream

Finally lower it when it comes to a boil, drain it a couple of minutes before directly in the pepper cream that you put on the fire a few seconds before. Let the pasta reduce until it is perfectly al dente. Correct the salt, add a little more oil, stirring it over the heat.

Finally add the salted ricotta in chunks, the pine nuts previously toasted in a pan for a couple of minutes. Serve on a diner with basil leaves!

Yours is ready Wholemeal pasta with pepper cream

Wholemeal pasta with pepper cream

You can keep 1 day if you are cooked al dente!

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