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Pasta verde with organic pesto

Name: Pasta verde with organic pesto
Ingredients: 3kg Whole wheat penne Ardo; 750g Organic Leaf spinach in portions Ardo; 100g Organic Onions diced Ardo; 50g Organic Basil Ardo; 25g Organic Garlic Ardo; 10 organic eggs; 5dl organic cream; 250g organic ricotta; 250g organic grated Parmesan; 50g chopped hazelnuts; organic olive oil; rucola; salt; black pepper

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Serves 10

3kg Whole wheat penne Ardo
750g Organic Leaf spinach in portions Ardo
100g Organic Onions diced Ardo
50g Organic Basil Ardo
25g Organic Garlic Ardo
10 organic eggs
5dl organic cream
250g organic ricotta
250g organic grated Parmesan
50g chopped hazelnuts
organic olive oil
rucola
salt
black pepper

Allergens

Gluten, Egg, Milk, Nuts

Preparation

Defrost the spinach.
Heat a dash of olive oil in a deep pan. Stew the onions with the garlic. Add the spinach and let it simmer for a while. Add the basil and season with salt and pepper.
Mix the eggs with the cream in a blender. Add the spinach and mix smoothly.
Add the Parmesan cheese and ricotta to the spinach mixture. Mix and season with a pinch of salt and a lot of pepper.
Toast the chopped hazelnuts in a dry pan.
Steam the penne for 5 minutes and let it drain.
Warm the spinach sauce while stirring and add the pasta.
Season if necessary.
Serve the pasta in a deep plate and finish with extra Parmesan, rucola and the roasted hazelnuts.

Pasta verde with organic pesto

Serves 10

Allergens

Preparation

Ardo products used in this recipe

Leaf spinach portions - Organic

Diced onions 10x10x10 Bio

Basil - Organic

Diced garlic - Organic

Whole wheat penne

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