Fusilli pasta with pistachio pesto and ricotta

Must Try

Vegetarian pasta with zucchini and homemade pistachio pesto served with a dollop of ricotta.



Roast the pistachios in a pan without oil for about 3 minutes. Put half of these in a food processor and add the basil, half of the parmesan cheese, 5 tablespoons of oil and some pepper and salt. Grind this finely into pistachio pesto.
Cut the bell pepper, eggplant and zucchini into small cubes. Heat the rest of the oil in a large pan and fry the aubergine, garlic, zucchini and bell pepper for about 8 minutes.
Meanwhile, cook the pasta as well. Drain when cooked and reserve some of the cooking liquid. Add the pasta to the vegetables. Stir in the pesto and 3 tbsp of the pasta cooking water and let it simmer for about 2 minutes on a low heat.
Season with some extra salt and pepper. Spoon the pasta-vegetable mixture onto a plate and sprinkle with the remaining nuts and Parmesan cheese and serve with a scoop of ricotta and garnish with basil.
Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
Fusilli with pistachio pesto and ricotta

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.


Previous articlePad Thai
Next articleGreek bowl with tzatziki
- Advertisement -spot_img


Please enter your comment!
Please enter your name here

- Advertisement -spot_img

Latest Recipes

- Advertisement -spot_img

More Recipes Like This

- Advertisement -spot_img