Spinach Fusilli with ricotta and basil
- Difficulty
Ingredients
- 300 g Fusilli n° 34 con spinaci
- 50 g Butter
- 3 tbsp cream
- ½ clove garlic
- 220 g ricotta
- 10 sweet almonds, peeled
- 3 tbsp milk
- 3 tbsp grated Parmesan cheese
- 1 bunch parsley
- salt and white pepper
Fusilli n° 34 con spinaci Preparation
Sift the ricotta, collect it in a bowl, use an electric whisker and whisk it with the butter softened at room temperature. Wash and dry the basil leaves, place them in a food processor with the peeled almonds, the parmesan, half a clove of garlic, the cream, the milk, a pinch of salt and a white pepper ground at the moment.Blast the mix in the processor until this mixture becomes a soft smooth and green cream. Pour it in the bowl with the ricotta and blend mixing carefully. Cook the pasta in a saucepan with plenty of boiling salted water. Drain it al dente and mix it well with the basil cream. Serve immediately.