RECIPES
Tricolour Pasta Recipes | Three Easy Pasta Sauces
Primavera Estate Journal Series - Tricolour Pasta Recipes
Primavera Estate: Vivi, Ridi, Amore
A celebration of the Italian kitchen through three farfalle pasta dishes inspired by the colours of the Italian flag - all under 15min.
A celebration of the Italian kitchen through three farfalle pasta dishes inspired by the colours of the Italian flag - all under 15min.
Three sauces, three moods: rich tomato, velvety ricotta and vibrant basil pesto. Together they capture the spirit of Primavera Estate. Perfect for slow Sundays and candlelit dinners alike.
Farfalle al Pesto di Basilico
Ingredients:
1 large handful fresh basil leaves
1 small handful pine nuts (or walnuts)
1 clove garlic
40g Parmesan cheese, grated
60ml olive oil
Salt & lemon juice, to taste
1 large handful fresh basil leaves
1 small handful pine nuts (or walnuts)
1 clove garlic
40g Parmesan cheese, grated
60ml olive oil
Salt & lemon juice, to taste
Method
Boil Farfalle according to instructions. Al Dente works the best.
Meanwhile: Add 2 cups Parmesan cheese, 2 packages fresh basil, garlic, salt, and 1/2-package pine nuts in food processor.
Slowly pour the olive oil while blending all ingredients together.
Set aside.
Toast the remaining pine nuts in a splash of olive oil until golden brown.
Set aside.
Rinse pasta.
Stir in the cheese/basil mixture.
Blend in the remaining 2 cups Parmesan and the toasted pine nuts.
Serve warm or cold
Farfalle con Crema di Ricotta e Limone
Ingredients:
200 g whole milk ricotta
1 garlic clove
6 g fresh lemon juice
5 g unwaxed lemon zest
11 g Parmigiano Reggiano, grated
8 g Pecorino Romano, grated
½ teaspoon Maldon salt
5 g Italian flat parsley, finely chopped
1 unwaxed lemon zest
50 g pasta water
200 g whole milk ricotta
1 garlic clove
6 g fresh lemon juice
5 g unwaxed lemon zest
11 g Parmigiano Reggiano, grated
8 g Pecorino Romano, grated
½ teaspoon Maldon salt
5 g Italian flat parsley, finely chopped
1 unwaxed lemon zest
50 g pasta water
Method
Boil the Pasta: Boil water with lemon zest, then add salt and pasta. Cook until al dente. Reserve some pasta water for mixing and reheating later.
Make Ricotta Sauce: Mash garlic into a paste. In a large bowl, mix ricotta, garlic paste, lemon zest and juice, salt, parsley, and cheeses until smooth.
Make Parsley Pesto: Blend parsley, pine nuts, olive oil, lemon juice, and salt until it reaches a pesto consistency.
Combine: Add a little pasta water to the ricotta mixture to make it creamy, then mix in the drained pasta until fully coated.
Make Ricotta Sauce: Mash garlic into a paste. In a large bowl, mix ricotta, garlic paste, lemon zest and juice, salt, parsley, and cheeses until smooth.
Make Parsley Pesto: Blend parsley, pine nuts, olive oil, lemon juice, and salt until it reaches a pesto consistency.
Combine: Add a little pasta water to the ricotta mixture to make it creamy, then mix in the drained pasta until fully coated.
Farfalle al Pomodoro Fresco
Ingredients:
80g farfalle
80g tomato purée
5g chopped onion
2g fresh basil
9g sea salt
Extra virgin olive oil (to taste)
5g Parmesan, grated
80g farfalle
80g tomato purée
5g chopped onion
2g fresh basil
9g sea salt
Extra virgin olive oil (to taste)
5g Parmesan, grated
Method
Use a pan, preferably non-stick, large enough to contain the amount of tomato ordered.
Put the extra virgin olive oil in the pan and heat it over medium heat for 1 minute
Add the chopped onion until it browns (about 3 minutes on medium-low heat)
Add the tomato puree and salt and bring to a moderate boil, stirring with a ladle for about 15 minutes.
Meanwhile, put the water to boil in a pan (4 glasses of water for every 100g of pasta)
Add the coarse salt and bring to the boil
When the water has reached boiling point, add the pasta, reduce the heat (being careful to keep the water boiling) and cook for 11 minutes (turn every 3 minutes or so)
Pour the pasta from the colander directly into the sauce pan. If the sauce pan is not large enough to contain the pasta, use a suitable container and mix the pasta and sauce
Always keeping the flame moderate, mix the pasta and the sauce for 1 minute
Place the portions on the plate, add the fresh basil and serve at the table.
