Farfalle with Tomato and Ricotta Cheese in a Cream of Dried Fruit

Farfalle, one of the best-loved specialties, are the ideal shape for this simple yet creative recipe starring the traditional tomato and enriched with an appetizing nut-based cream.

Level of difficulty:
Low
Required time:
25'

Ingredients

Barilla Farfalle
350 g.
Salt
as needed
Basil
1 bunch
Extra virgin olive oil
4 tablespoons
Pepper
as needed
Fresh cream
25 ml.
Whole milk
25 ml.
Pistachios
30 g.
Walnuts, kernels of
30 g.
Cherry tomatoes
300 g.
Fresh Ricotta
80 g.
Sweet Almonds
30 g.
Chopped onion
0.5

Preparation

1

Peel the tomatoes, remove the seeds, then cut into cubes; chop the basil. Blend the pistachio nuts, walnuts, and almonds in the blender, then add the cream, milk, salt, and pepper.

1

Sautée the onions in oil, add the tomato, basil, salt, and pepper, then continue to cook over a low heat for approx. 15 minutes.

1

Cook the Barilla Farfalle in salted water, drain when they are al dente, and toss in pan with the tomato sauce; next, spread a layer of dried fruit cream on the plate, add the pasta, and garnish with pieces of fresh ricotta cheese.

Chef's tips


Kar haline gelen çırpılmış yumurta sarılarını nazikçe ve çok yavaş aktarmanızı hatırlatırız.

Suggested wine


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