Thick spaghetti with Pecorino Gran Murgiano pesto, winter tomatoes with quinoa and classic burrata cheese

Thick spaghetti with Pecorino Gran Murgiano pesto, winter tomatoes with quinoa and classic burrata cheese

For 4 servings

  • 250g spaghetti
  • 2 tablespoons of boiled red quinoa
  • 1 classic burrata, 200g

For the pesto sauce:

  • 10 winter tomatoes
  • 1 handful of pecorino Gran Murgiano
  • 2 tablespoons of fresh ricotta cheese
  • 10 basil leaves
  • 2 tablespoons of peeled almonds
  • 1 garlic clove
  • Extra virgin olive oil

Method

Boil the tomatoes for just a minute, then cool. Peel the tomatoes and take out the seeds. Mix the tomato pulp with all the other ingredients to obtain a pesto for the pasta. Put a portion into a plate and complete with quinoa and slices of classic burrata cheese.

A winter dish of great personality, played on the contrast between the fresh delicacy of the burrata and the definite taste of the pesto sauce.