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
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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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