Calabrian pesto with creamy burrata

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Main Dish

4 servings

Very Easy

40 min

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If you know classic basil pesto, let yourself be tempted by Calabrian pesto! A delight made from bell pepper and ricotta, not to mention a lot of love and Italian sunshine. It's a treat to accompany your pasta, topped with extra creamy burrata. Follow our tutorial below ↓

Ingredients

• 1 red bell pepper (210 g)
• 1/2 onion
• salt
• 70 g ricotta cheese
• 35 g pecorino cheese
• 35 g parmesan cheese
• 10 g tomato paste (1 tsp)
• 7 cl olive oil

Optional:

• 400 g pasta
• 2 burrata cheese

Materials

• freezer bag

Preparation

• Preheat the oven to 450°F (230°C) on the grill setting. Cut the red bell pepper in half, remove the seeds, and place it skin-side up on a baking sheet lined with parchment paper.
• Bake for about 20 minutes, watching the pepper; the skin should be blackened and the flesh tender.
• Place the baked pepper in a freezer bag, seal it, and let it rest for 10 minutes. Open the bag and peel the peppers.
• Slice the onion and sauté it in a pan with olive oil and a pinch of salt until translucent.
• Combine the bell pepper, onion, ricotta, pecorino, parmesan, tomato paste, salt, and olive oil in a blender and blend until creamy.
• Transfer to an airtight container and refrigerate or use immediately.
• Cook the pasta in a large pot of salted boiling water for 1 minute less than the time indicated for al dente. Add 2 tablespoons of sauce for every 150 g of pasta, along with a bit of pasta cooking water. Stir over medium heat until the water is fully absorbed.
• Serve the pasta in a deep plate, placing a burrata on top for maximum indulgence. Open the burrata and drizzle with olive oil, season with salt and pepper, and enjoy!

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PetitChef_Official

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