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RECIPES
PESTO LINGUINE WITH RICOTTA

 

 

375g linguine

200g of Pantalica ricotta

120g Pantalica grated parmesan cheese

125g of Pantalica mascarpone

2 cloves of crushed garlic

200mls of extra virgin olive oil

1 cup of basil leaves

1 cup of continental parsley

½ cup of mint

60g of toasted almond flakes

2 tbspns of flaked almonds

1 tspn dried chilli flakes (optional)

Salt & pepper

 

 

Pesto – Place herbs, almonds, parmesan and garlic in food processor or blender and blitz.

Slowly add olive oil and pepper and salt to make a paste. Cook linguini according to instructions on packet.

Drain pasta then stir in pesto and mascarpone. Divide onto four plates Top with crumbled ricotta, flaked almonds and chilli flakes.

 

 

 

 

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