Pasta a-la “Arrabiata” (“angry”)
17.12.2018Spaghetti ala bolognese
26.01.2019
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Rigatoni with pistachio pesto, mozzarella and dried tomatoes
Rigatoni with pistachio pesto, mozzarella and dried tomatoes
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Instructions
Preparation
Drain the brine from mozzarella, cut it into cubes.
Cut dried tomatoes into thin strips.
Cooking
Pour water into a saucepan and place it on heat.
To make pistachio pesto, we need a blender. We put pistachios and pine nuts to the blender. Finely chop the nuts, and then add ricotta. Grind the contents to a pasty state. Add olive oil and mix everything again.
We send rigatoni to boiling, salted water in a saucepan and cook them according to the instructions without cooking of 1 minute (al dente).
Rigatoni are ready. Drain the water, pre-leaving a small amount of water in which they are boiled.
Put rigatoni in a large bowl and add prepared pistachio pesto. Thoroughly mix everything.
Serve rigatoni in a large deep plate. Add cutted mozzarella and sliced dried tomatoes.
Enjoy your meal! Buon appetito!
