Spaghetti with Green Tomato Pesto, Robiola and Hazelnuts

Name: Spaghetti with Green Tomato Pesto, Robiola and Hazelnuts
Cook time: 13 min
Total time: 20 min
Yield: 4
Ingredients: 320 g Spaghetti Barilla Protein+; For the pesto; 320 g Green Tomatoes; 50 g Toasted and Crushed Hazelnuts; 50 g Grated Pecorino Cheese; 1 clove Garlic; 50 ml Extra virgin olive oil; to taste Salt and pepper; For the cream; 100 g Fresh Robiola; 100 ml approximately Milk

20 minutes

This unique spaghetti dish brings together the tartness of green tomatoes, the creamy richness of robiola, and the toasty crunch of hazelnuts. A refreshing twist on traditional pesto, it's a perfect combination of tangy, nutty, and creamy flavors.

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Ingredients

4 servings

320 gSpaghetti Barilla Protein+

For the pesto

320 gGreen Tomatoes

50 gToasted and Crushed Hazelnuts

50 gGrated Pecorino Cheese

1 cloveGarlic

50 mlExtra virgin olive oil

to tasteSalt and pepper

For the cream

100 gFresh Robiola

100 ml approximatelyMilk

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Preparation tips

When blending the pesto, proceed in pulses, so as not to overheat the product, you will have a better color and flavor. It is also advisable to cool the jug beforehand by keeping it in the freezer for about ten minutes.

Step 1

Blend the robiola with the milk in a blender to obtain a soft cream.

Step 2

Wash the tomatoes, cut them into four wedges and remove the seeds. Put all the ingredients listed for the pesto in a jug and blend them, not too finely, with an immersion blender.

Step 3

Cook the fusilli in boiling salted water, drain them al dente, season them with the pesto, and accompany them with the robiola sauce.