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
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.
