{"id":14766,"date":"2023-10-10T10:30:09","date_gmt":"2023-10-10T10:30:09","guid":{"rendered":"https:\/\/nobili.sviluppo.spherica.it\/pasta-with-ricotta-pesto\/"},"modified":"2026-01-12T12:05:53","modified_gmt":"2026-01-12T12:05:53","slug":"pasta-with-ricotta-pesto","status":"publish","type":"post","link":"https:\/\/nobili.sviluppo.spherica.it\/en\/pasta-with-ricotta-pesto\/","title":{"rendered":"Pasta with Ricotta Pesto"},"content":{"rendered":"

In the world of Italian cuisine, the combination of pasta and ricotta<\/strong> creates an extraordinary gastronomic experience. Today, we present a delicious recipe for “Pasta with Ricotta Pesto” that showcases the rich and creamy flavor of our fresh ricotta.<\/strong> <\/p>\n

INGREDIENTS<\/h3>\n
    \n
  • 350g of pasta (choose your favorite)<\/li>\n
  • 200g of fresh Nobili ricotta<\/li>\n
  • 1 cup of fresh basil leaves<\/li>\n
  • 1\/4 cup of pine nuts<\/li>\n
  • 2 cloves of garlic<\/li>\n
  • 1\/2 cup of extra virgin olive oil<\/li>\n
  • 1\/2 cup of grated Parmigiano Reggiano<\/li>\n
  • Salt and freshly ground black pepper to taste<\/li>\n<\/ul>\n

    PREPARATION<\/h3>\n

    Start by preparing the ricotta pesto<\/strong>. In a blender, combine the fresh ricotta, fresh basil, pine nuts, garlic, grated Parmigiano Reggiano<\/strong> and a pinch of salt. Blend<\/strong> the ingredients until you achieve a creamy consistency. Gradually add the extra virgin olive oil<\/strong> while blending, until you obtain a smooth and homogeneous pesto<\/strong>. Taste and adjust the salt and pepper to your liking. <\/p>\n

    In a large pot, bring plenty of salted water<\/strong> to a boil. Add the pasta and cook it<\/strong> according to the package instructions until al dente. Remember to stir occasionally to prevent the pasta from sticking. When the pasta is ready, drain it, reserving some of the cooking water<\/strong> (about 1\/2 cup) aside. <\/p>\n

    In a large bowl, combine the cooked pasta and the prepared ricotta pesto<\/strong>. Mix well, adding a bit of the pasta cooking water if necessary to achieve a creamy consistency. <\/p>\n

    Ensure that the ricotta pesto is evenly distributed over the pasta. Serve the pasta with ricotta pesto on individual plates, garnishing with a sprinkle of grated Parmigiano Reggiano and a pinch of freshly ground black pepper. <\/p>\n\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    In the world of Italian cuisine, the combination of pasta and ricotta creates an extraordinary gastronomic experience. Today, we present a delicious recipe for “Pasta with Ricotta Pesto” that showcases the rich and creamy flavor of our fresh ricotta. INGREDIENTS 350g of pasta (choose your favorite) 200g of fresh Nobili ricotta 1 cup of fresh basil leaves 1\/4 cup of pine nuts 2 cloves of garlic 1\/2 cup of extra virgin olive oil 1\/2 cup of grated Parmigiano Reggiano Salt and freshly ground black pepper to taste PREPARATION Start by preparing the ricotta pesto. In a blender, combine the fresh ricotta, fresh basil, pine nuts, garlic, grated Parmigiano Reggiano and a pinch of salt. Blend the ingredients until you achieve a creamy consistency. Gradually add the extra virgin olive oil while blending, until you obtain a smooth and homogeneous pesto. Taste and adjust the salt and pepper to your liking. In a large pot, bring plenty of salted water to a boil. Add the pasta and cook it according to the package instructions until al dente. Remember to stir occasionally to prevent the pasta from sticking. When the pasta is ready, drain it, reserving some of the cooking water (about 1\/2 cup) aside. In a large bowl, combine the cooked pasta and the prepared ricotta pesto. Mix well, adding a bit of the pasta cooking water if necessary to achieve a creamy consistency. Ensure that the ricotta pesto is evenly distributed over the pasta. Serve the pasta with ricotta pesto on individual plates, garnishing with a sprinkle of grated Parmigiano Reggiano and a pinch of freshly ground black pepper.<\/p>\n","protected":false},"author":2,"featured_media":14768,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[472,453,462,451,452],"tags":[489,487,492,494,495,490,491,456,493,488],"class_list":["post-14766","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-digustinobili-celebration","category-digustinobili-in-cucina","category-fastgood","category-news","category-tradizionale","tag-first-course","tag-pasta","tag-pasta-day","tag-pasta-dishes","tag-pasta-starters","tag-pasta-with-pesto","tag-pasta-with-ricotta","tag-ricotta","tag-ricotta-pesto","tag-sunday-lunch"],"acf":[],"_links":{"self":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/14766","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/comments?post=14766"}],"version-history":[{"count":0,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/14766\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media\/14768"}],"wp:attachment":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media?parent=14766"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/categories?post=14766"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/tags?post=14766"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}