Serving: 6-8
Ingredients:
125 gr./ 4.5 oz Sundried tomatoes
175 gr./ 6 oz Ricotta cheese
1/4 cup The Tasteful Olive EVOO
1/4 cup The Tasteful Olive Peperoncino and Garlic Olive Oil
1 garlic clove
30 gr./ 1 oz Pine nuts (you can also use almonds or walnuts)
70 gr./ 2.5 oz grated Pecorino Romano
2 handfuls of fresh basil leaves
Optional: Serve with a drizzle of The Tasteful Olive Traditional Balsamic Vinegar
24 oz uncooked pasta
Instructions:
In a food processor or blender, blend together all the ingredients. The mixture should be thick, but if too thick to thoroughly incorporate add a splash of water.
When time to serve, warm up the pesto in a large pan and use some pasta water to emulsify the mixture. Meanwhile, cook the pasta al dente, drain it, and throw it directly in the sauce pan, mix and serve with a sprinkle of Pecorino Romano and a drizzle of Traditional Balsamic Vinegar.
