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!
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 | Cooking | Total |
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20 minutes | 20 minutes | 40 minutes |
Quantity for 4 people |
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How to make wholemeal pasta with pepper cream
First, prepare the Pepper Cream.
The only difference, instead of parsley, use basil:
Set aside.
Then weigh the pasta and heat the pasta water with coarse salt.
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
You can keep 1 day if you are cooked al dente!
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