Tagliolini pasta with Genoese Basil Pesto PDO on a cloud of lemon-flavoured ricotta cheese cloud topped with tomato petals
20 mins preparation
Low
Ingredients | Serves 4
Preparation method
-
Mix and season the ricotta with lemon zest, salt and pepper; store in the fridge. Drain the confit red cherry tomatoes from their preserving liquid and cut them into fillets. In the meantime, cook the tagliolini in salted water, drain and dress with the Genoese Basil Pesto PDO previously diluted with cold water. Cream together away from the heat. Put the ricotta cheese in a potato masher and use it to create a cloud in the centre of a serving dish. Arrange the tagliolini on top of the ricotta and garnish with the Confit cherry tomato fillets, basil and lemon zest to taste.
Prepared with ROBO products
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25 mins preparation
Robo 1938
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
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