GLOBAL-950fba32-8c74-464c-baeb-508b59d3ffc3

Orecchiette with green tomato, robiola and hazelnuts pesto

Name: Orecchiette with green tomato, robiola and hazelnuts pesto
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 11.5 oz Barilla Orecchiette; For the pesto; 11.5 oz Green Tomatoes; 1.7 oz Hazelnuts,Crushed and Toasted; ½ cup Pecorino Cheese, grated; 1 clove Garlic; 4.5 tbsp Extra Virgin Olive Oil; to taste Salt and Pepper; For the cream; 3.5 oz Fresh Robiola Cheese; ½ cup Milk, Scant

10 minutes

Vegetarian

Enjoy creamy orecchiette with green tomato pesto, toasted hazelnuts and a silky Robiola sauce, fresh, flavorful, and perfect for any season.

Ingredients

4 servings

11.5 ozBarilla Orecchiette

For the pesto

11.5 ozGreen Tomatoes

1.7 ozHazelnuts,Crushed and Toasted

½ cupPecorino Cheese, grated

1 cloveGarlic

4.5 tbspExtra Virgin Olive Oil

to tasteSalt and Pepper

For the cream

3.5 ozFresh Robiola Cheese

½ cupMilk, Scant

Disclaimer

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

Method

Step 1

In a blender, mix the Robiola cheese with milk until obtaining a soft cream. Wash the tomatoes, cut in wedges and seed.

Step 2

Put all the ingredients listed for the pesto inside the cup and blend, not too finely, with the hand-held mixer.

Step 3

Cook the Orecchiette in salted boiling water, drain when al dente, dress with the pesto and mix with the Robiola sauce.

Chef's Tip

Blend the pesto by pulsing so the mixture does not overheat, to maintain better color and taste. It is also recommended to cool the cup in the freezer for about 10 minutes before using it.