Thick spaghetti with Pecorino Gran Murgiano pesto, winter tomatoes with quinoa and classic burrata cheese

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 def inite taste of the pesto sauce.