|
563 kcal |
0:30 min |
Difficult |
1 |
Spaghetti with parsley pesto, roasted tomatoes and ricotta cheese
Spaghetti with parsley pesto, roasted tomatoes and ricotta - Italian flair in your kitchen.
Ingredients
| fresh basil | 0.25 twig |
| garlic | 1 clove |
| balsamic vinegar | 0.25 tablespoon |
| olive oil | 1 tablespoon |
| parmesan | 1 tablespoon |
| pepper | 0.5 dash |
| cherry tomatoes | 4 piece |
| ricotta cheese | 1 tablespoon |
| salt | 0.5 dash |
| sunflower, seeds | 1.5 tablespoon |
| wholemeal spaghetti noodles | 60 gram |
| parsley bunch | 0.5 pęczek |
| lemon juice | 1.25 tablespoon |
Preparation process
1. cook the pasta according to the instructions on the manufacturer's package.
2) Preheat the oven to 180 degrees.
3. in the meantime, prepare the pesto. Wash and chop the parsley. Fry sunflower seeds in a dry frying pan until they get a light brown color.
4.Put chopped parsley, sunflower seeds, peeled garlic, grated Parmesan cheese, pour in lemon juice and oil, season with salt and pepper.Blend until smooth.
5. wash the cherry tomatoes thoroughly, then place them on a baking sheet lined with baking paper. In a bowl, combine olive oil with balsamic vinegar, salt and pepper. Pour this prepared sauce over the tomatoes. Bake for a few minutes, until they soften and their skin wrinkles.
6. drain the pasta and put it on plates. Add pesto, roasted tomatoes and ricotta cheese. Serve garnished with basil leaves.
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