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Farfalle Genovesi

INGREDIENTS:

  • 14 oz farfalle Barilla
  • 1 lb fresh ricotta
  • 4 tablespoons basil pesto
  • 4 tablespoons of diced fresh tomatoes
  • ¼ oz basil
  • 4 tablespoons vegetable broth

DIRECTIONS:

In a bowl, mix the ricotta and pesto well, adding a pinch of salt and pepper. Cook the pasta in salted water until “al dente” and drain. Pour the pasta in the mixing bowl with the creamy ricotta, adding, if necessary, a few tablespoons of vegetable broth. Serve garnished with a few leaves of basil and a dollop of fresh tomato cubes.

Eat it together with...