The other day I ate at a restaurant in the area of \u200b\u200bthe whole delicious macaroni and cheese with arugula pesto. I tried them again with a few minor variations, and the result I was really happy!
The rocket pesto is unique because it is not sweet such as basil, but bitter. So I used almonds instead of pine nuts and I left with the brown skins, so why are more fragrant. I also combined the sweet and sour tomatoes cooked in the oven, the whole is risulltato tasty but very delicate.
Ingredients for 4 servings: 100 g rocket
clean
80 g of almonds with the skins
120 g of grated parmesan cheese extra virgin olive oil to taste
twenty small tomatoes
soft cheese, a head
tablespoon salt , 400 g sugar
kamut spaghetti (yes, 100 ga head ... do not forward)
Switch the oven to 200 degrees. Put the tomatoes in a baking dish, drizzle with good olive oil and sprinkle with a dusting of salt and a tablespoon of sugar. Leaving them in the oven until they are slightly toasted.
pesto: put in the blender arugula, olive oil and almonds. Turn on the blender until everything is reduced to the cream. Add the Parmesan and, if necessary, even a little oil. We must make the whole operation in a couple of times.
need to adjust a little eye for the doses, especially for the Parmesan, when you hear the other enhances the flavor without covering it. It is also not necessary to add salt. Do
Cook the pasta al dente and drain it before, set aside a ladle of cooking water. Season the pasta in the pot all at once, so stay warm and if it is too dry, add a little water kept aside. Put a spoon in each holster of soft ricotta over the pasta and topped with pesto, then add some tomato sauce with a tablespoon of them.
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