Spinach Pasta with Stracciatella, Sun-Dried Tomatoes, and Pesto Sauce
Pasta and Pizza | Author's cuisine
⏳ Time
25 minutes
🥕 Ingredients
10
🍽️ Servings
2
Description
Recipe by John Smith, head chef at Olive Pasta Kitchen.
Ingredients
- Spaghetti - 7.1 oz
- Stracchino cheese - 2.8 oz
- Sun-Dried Tomatoes - 2.8 oz
- Pistachios - 1.1 oz
- Basil - 3.5 oz
- Parmesan Cheese - 1.8 oz
- Olive Oil - 1 fl oz
- Garlic - 0.2 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Combine basil, olive oil, pine nuts (20 g), and garlic, then blend everything until smooth.
Step 2
Add the grated Parmesan cheese, mix well, and season to taste with salt and pepper. The pesto sauce is ready.
Step 3
Cook the pasta according to the timer until al dente.
Step 4
Gently warm the sun-dried tomatoes and pesto sauce over low heat, taking care not to bring it to a boil.
Step 5
Add the pasta to the prepared sauce, mix well, and let it sit for about 30 seconds.
Step 6
Place the pasta in a deep bowl, top it with stracciatella, and sprinkle with pine nuts (10 g).
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