Tomato and spinach hélices

with burrata and fresh figs

30'
low
4

Ingredientes

100 g of Gallo Bio hélices for salads

20 g of pine nuts

40 g of pistachios, peeled

30 g of fresh basil, stripped of leaves

40 g of dried tomato

30 g of parmesan cheese

50 ml of olive oil

1 fresh burrata

3 ripped figs

Salt and pepper

Preparación

Paso 1

Cook the pasta in abundant boiling water with a pinch of salt. For the pesto, mix the pine nuts, pistachios, basil, dry tomato and diced parmesan cheese.

Paso 2

Add olive oil. In a food processor, blend until you get a smooth paste. Add the pesto to the pasta and serve. Cut the figs and shred the burrata.

Paso 3

Add a little bit of olive oil on top and add a few basil leaves to decorate.

Recetas

Similares
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Wholemeal ridged plumas
with pesto and burrata
10' low
ver receta
Hélices
with piselli
15' media
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Three-coloured hélices salad
with mozzarella, cherry tomatoes and rocket pesto
15' low
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Wholemeal hélices salad
with cauliflower, pomegranate and hazelnuts
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