Orecchiette with green tomato, robiola and hazelnuts pesto
Orecchiette with green tomato, robiola and hazelnuts pesto
10 minutes total
Enjoy creamy orecchiette with green tomato pesto, toasted hazelnuts and a silky Robiola sauce, fresh, flavorful, and perfect for any season.
Ingredients
Serves 4
| 11.5 oz | Barilla Orecchiette |
For the pesto
| 11.5 oz | Green Tomatoes |
| 1.7 oz | Hazelnuts,Crushed and Toasted |
| ½ cup | Pecorino cheese, Grated |
| 1 clove | Garlic |
| 4.5 tbsp | Extra Virgin Olive Oil |
| to taste | Salt and Pepper |
For the cream
| 3.5 oz | Fresh Robiola Cheese |
| ½ cup | Milk, Scant |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
In a blender, mix the Robiola cheese with milk until obtaining a soft cream. Wash the tomatoes, cut in wedges and seed.
Step 2
Put all the ingredients listed for the pesto inside the cup and blend, not too finely, with the hand-held mixer.
Step 3
Cook the Orecchiette in salted boiling water, drain when al dente, dress with the pesto and mix with the Robiola sauce.
Chef's Tip
Blend the pesto by pulsing so the mixture does not overheat, to maintain better color and taste.
It is also recommended to cool the cup in the freezer for about 10 minutes before using it.