Tortiglioni with Cheese and Sun-Dried Tomatoes
Instructions
Put the ricotta in a bowl, robiola cheese, chopped herbs, chives finely scissors, a pinch of salt and a ground pepper and mix thoroughly with a spatula until the mixture is well blended and creamy.
Peel the garlic and slice it thin.
Water capers under running water and dry with a clean towel or paper towels.
Bring to a boil in a pot 4 cups of lightly salted water and scottatevi for 2 minutes the tomatoes, then drain them, let them cool ben widened on a tea towel and transfer it into a bowl.
Add the garlic, capers and half a glass of olive oil, stir and leave to marinate for a few minutes at room temperature.
Clean, wash and dry with a cloth the arugula, pour into a mixer, add the tomatoes with the salad dressing and blend at low speed until you get a homogeneous mixture.
Pour into a large bowl and, if it is too thick, add more oil if necessary.
Cook the pasta in plenty of boiling salted water, drain well and pour it immediately into the bowl with the cheese mix.
Stir thoroughly, add the tomato pesto, mix again and serve.
Ingredients and dosing for 4 persons
- 350 g of type tortiglioni pasta
- 250 g of ricotta
- 150 g of robiola cheese
- 100 g of sundried tomatoes
- 1 bunch of arugula salad
- 2 tablespoons of marjoram and thyme, chopped
- Some stems of chives
- 1 clove of garlic
- Olive oil extra virgin
- 1 teaspoon of salted capers
- Salt
- Minced 1 of green pepper