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Provençal pesto and ricotta pasta




Others ingredients

  • 500 g Penne type pasta
  • 50 g pine nut
  • 2 spring onions
  • 200 g ricotta
  • 60 g Grated parmesan
  • salt & pepper


  1. 1

    Preheat the oven to 180°C. Spread the pine nuts on a baking sheet. Put them in the oven and cook them for about 15 minutes until they are roasted. Remove the baking sheet from the oven. Let cool.

  2. 2

    Bring a large pot of water to a boil in a tall saucepan. As soon as it boils, salt the water, then pour in the pasta. Stir them into the water quickly with a wooden spoon, then let them cook for the time indicated on the package.

  3. 3

    While the pasta is cooking, prepare the seasoning: in a large skillet, brown the finely chopped spring onions. Add the pesto rosso and the ricotta and add a ladle of the pasta cooking water, mix until you obtain a smooth sauce. Turn off the fire.

  4. 4

    As soon as the pasta is cooked, drain it “al dente” in a colander and pour it into the pan with the sauce. Put back on the heat, mix, add the parmesan and a turn of ground pepper, then mix again so that the pasta is well soaked in the sauce. Serve immediately.