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Baked “farfalle” pasta with vegan winter pesto

Chef Walter Zanoni

Difficulty: easy

Method: 20'

Cooking: 5'

Difficulty: easy

Method: 20'

Cooking: 5'

Chef Walter Zanoni

Difficulty: easy

Method: 20'

Cooking: 5'

Difficulty: easy

Method: 20'

Cooking: 5'

Method

  1. 01 /

    Place the radicchio, beetroot, and almonds in the blender, adjusting the salt and pepper to taste.

    Add the extra virgin olive oil and blend until smooth.

    Cook the pasta in boiling salted water, draining it one minute before the cooking time indicated on the package.

    Drain in a bowl and add the radicchio, beetroot, and almond pesto.

    Add the soy cream and stir to mix the ingredients.

    Sprinkle with almonds and top with a drizzle of extra virgin olive oil.

    Bake in a preheated oven at 220° for 5 minutes, until the surface is au gratin.

    Serve the pasta warm, finishing with a drizzle of extra virgin olive oil.

You can make the vegan pesto a few hours in advance.

You can also make the whole recipe a few hours in advance and then gratin at the last moment.

This is a very easy recipe, and the only mistake not to make would be not choosing quality raw materials.

If you have some left-over pasta, store in the fridge for a couple of days.

We used butterfly-shaped pasta, but you can also buy another type of short pasta.

And any other type of vegetable cream to your taste can also be used.

Ingredients for 4 serves

For the vegan Parmesan

100 g Verona radicchio

50 g precooked beetroot

6 or 7 basil leaves

80 g of extra virgin olive oil.

60 g shelled almonds with skin

Salt and pepper to taste.

For the baked ‘farfalle’ pasta

400 g of farfalle (butterfly) pasta

100 g soy cream

30 g shelled almonds with skin

20 g extra virgin olive oil

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