Pasta with pesto rosso, ricotta, speck and rocket

Huile d'olive de Haute-Provence PDO
Intense flavour
Pâtes au pesto rosso, ricotta, speck et roquette
Photo credit: Céline de Cérou
A PDO
Preparation
15 min
A PDO
Cooking time
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course

Ingredients

A PDO
For 4 personnes
  • 600 g fusilli pasta
  • 80 g ricotta
  • 20 g grated Parmesan
  • 4 slices of speck
  • 1 rocket handle
For the pesto:
  • 80 g dried tomatoes
  • 4 c. à soupe Haute-Provence olive oil PDO
  • 30 g grated Parmesan
  • 30 g sprockets
  • 10 basil leaves
  • Salt (pepper)

Tip

Choose PDO olive oil from Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple.Or choose another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Nîmes, a French olive oil of the Picholine variety, Petit Ribier, Aglandau, Salonenque...

Instructions

  • Spread the pine nuts out on a baking tray, place in the oven and bake for about 15 minutes, until they are toasted. Leave to cool.
  • Place the sun-dried tomatoes, grated Parmesan, pine nuts and basil leaves in a blender. Blend until smooth.

  • Gradually add the Haute-Provence olive oil, whilst continuing to blend, until the desired consistency is achieved. Season with pepper. Adjust the seasoning.

  • Bring a large quantity of water to the boil in a deep saucepan. As soon as it comes to the boil, add salt to the water and then add the pasta. Stir it quickly in the water with a wooden spoon, then leave it to cook for the time stated on the packet.
  • Whilst the pasta is cooking, mix the pesto rosso and ricotta with a ladleful of the pasta cooking water in a large frying pan, and cook until the sauce is smooth.
  • As soon as the pasta is cooked ‘al dente’, drain it and add it to the pan with the sauce. Return to the heat, stir, add the Parmesan and a twist of freshly ground pepper, then stir again to ensure the pasta is well coated in the sauce.
  • Add the speck, cut into large chunks, and stir.
  • Serve immediately, adding a few rocket leaves.

Tip

Choose PDO olive oil from Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple.Or choose another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Nîmes, a French olive oil of the Picholine variety, Petit Ribier, Aglandau, Salonenque...
We recommend...

For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence. 

All recipes

You might also be interested in

Farfalle sauce artichaut/parmesan
Farfalle with artichoke and Parmesan sauce