in Italy

Whole-wheat spirali with pesto rosso and baked ricotta

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Ingredients for 4 servings:

  • 500 g pasta (wholemeal spirali)
  • 1 cup ricotta
  • 150 g almonds, peeled
  • 25 tomatoes, dried and preserved in oil
  • 1 bunch basil, leaves only
  • 2 cloves garlic
  • Olive oil as needed and to taste
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cook the spirelli according to the package instructions. Blend the pesto ingredients in a blender, adding enough olive oil to achieve a creamy consistency. Place the ricotta in a small ovenproof dish and bake at 200°C (400°F) with a fan until it firms up slightly and turns a rich brown color. Drain the spirelli and mix with the pesto. Crumble the ricotta with a fork and sprinkle on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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