87 with pesto, ricotta cheese and courgettes
Special recipe to celebrate Mikaela Shiffrin
Difficulty
Easy level
Course
Appetizer
Recommended serving
2 numbers per person
Ingredients
BluRhapsody® 87
Pesto Genovese
Ricotta cheese
Courgettes
Microgreens
EVO oil
Salt and pepper
Preparation
1.
Cut the courgettes into small cubes and marinate them with salt, pepper and extra virgin olive oil. Add a little ricotta cheese to your basil pesto and season with salt and pepper.
2.
Cook your pasta in boiling salted water for 13 minutes, then drain all cooking water from the shapes (place them upside down on a clean tea towel).
3.
Stuff your pasta with the pesto and ricotta cheese sauce, add the courgette cubes and garnish with the microgreens.
A special recipe celebrating skier Mikaela Shiffrin’s 87th victory, to whom BluRhapsody has dedicated an exclusive limited-edition pasta shape.