Spaghetti with Green Tomato Pesto, Robiola and Hazelnuts
Spaghetti with Green Tomato Pesto, Robiola and Hazelnuts
20 minutes total
This unique spaghetti dish brings together the tartness of green tomatoes, the creamy richness of robiola, and the toasty crunch of hazelnuts. A refreshing twist on traditional pesto, it's a perfect combination of tangy, nutty, and creamy flavors.
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Ingredients
Serves 4
| 320 g | Spaghetti Barilla Protein+ |
For the pesto
| 320 g | Green Tomatoes |
| 50 g | Toasted and Crushed Hazelnuts |
| 50 g | Grated Pecorino Cheese |
| 1 clove | Garlic |
| 50 ml | Extra Virgin Olive Oil |
| to taste | Salt and Pepper |
For the cream
| 100 g | Fresh Robiola |
| 100 ml approximately | Milk |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Tip
When blending the pesto, proceed in pulses, so as not to overheat the product, you will have a better color and flavor. It is also advisable to cool the jug beforehand by keeping it in the freezer for about ten minutes.
Step 1
Blend the robiola with the milk in a blender to obtain a soft cream.
Step 2
Wash the tomatoes, cut them into four wedges and remove the seeds. Put all the ingredients listed for the pesto in a jug and blend them, not too finely, with an immersion blender.
Step 3
Cook the fusilli in boiling salted water, drain them al dente, season them with the pesto, and accompany them with the robiola sauce.
Passive cooking
Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.