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

spaghettoni-al-pesto-di-pecorino-gran-murgiano-pomodori-invernali-con-quinoa-e-burrata-classica

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.

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