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Spaghetti with pesto, cherry tomatoes and salted ricotta cheese recipe Cooked and Eaten

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Published on May 05, 2020

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Another delicious recipe Cooked and Eaten and is the recipe of spaghetti with pesto of cherry tomatoes, salted ricotta cheese and shrimp. It seems that they are a real treat, the result is great and we will have a first dish very easy and quick to make. The cooking time of the pasta will be ready, just starting first with the heads of the prawns and then we go to crush to get the sauce. Tessa Gelisio adds to her recipes Cooked and Eaten the first dish perfect always, but especially with the arrival of the beautiful season. Get ready to dazzle your friends with this recipe for the whole family, we are very curious to discover the taste of the shrimp with the tomatoes preserved in oil and salted ricotta.

Ingredients for 2 people: 200 g spaghetti large, 200 g of prawns, 100 g cherry tomatoes preserved in oil, 30 g of salted ricotta cheese, 4 basil leaves, 20 g of grated cheese, 50 g of extra virgin olive oil and 1 clove of garlic

Preparation: in a pan cook the olive oil with the clove of garlic, then add only the heads of the shrimp by squeezing to release the cream. Put it aside.

Let's clean up the rest of the shrimp and cut the pulp into cubes. Cook the pasta in boiling salted water. We pass in the meantime, the pesto, and we take the tomatoes in oil, basil leaves, a little olive oil, salted ricotta and the grated cheese, blend all together and pour into the pan, still with the sauce of the heads of the shrimp. Add in the frying pan a little of the cooking water of the pasta. We add now the prawns and adjust salt. Down the pasta al dente, but without overdoing it and pour it into the frying pan, we jump in with the sauce and the shrimp. If necessary add a little’ cooking water. Serve immediately, if we are to completing them with fresh basil leaves.

The article Spaghetti with pesto, cherry tomatoes and salted ricotta cheese recipe Cooked and Eaten comes from the Latest News Flash.

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