Spinach Pasta with Stracciatella, Sun-Dried Tomatoes, and Pesto Sauce
Pasta and Pizza • Author's
Description
Recipe by John Smith, head chef at Olive Pasta Kitchen.
Ingredients
- Spaghetti 5 oz
- Stracchino cheese 5 oz
- Sun-Dried Tomatoes 5 oz
- Pistachios 0 oz
- Basil 5 oz
- Parmesan Cheese 0 oz
- Olive Oil 0 fl oz
- Garlic 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Combine basil, olive oil, pine nuts (20 g), and garlic, then blend everything until smooth.
Step 2
Add the grated Parmesan cheese, mix well, and season to taste with salt and pepper. The pesto sauce is ready.
Step 3
Cook the pasta according to the timer until al dente.
Step 4
Gently warm the sun-dried tomatoes and pesto sauce over low heat, taking care not to bring it to a boil.
Step 5
Add the pasta to the prepared sauce, mix well, and let it sit for about 30 seconds.
Step 6
Place the pasta in a deep bowl, top it with stracciatella, and sprinkle with pine nuts (10 g).
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