Pasta con butifarra en salsa de ricotta y pesto

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, Pasta con butifarra en salsa de ricotta y pesto. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Pasta con butifarra en salsa de ricotta y pesto is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It's enjoyed by millions every day. Pasta con butifarra en salsa de ricotta y pesto is something that I have loved my whole life. They're nice and they look fantastic.

Many things affect the quality of taste from Pasta con butifarra en salsa de ricotta y pesto, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pasta con butifarra en salsa de ricotta y pesto delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pasta con butifarra en salsa de ricotta y pesto is 1 ración. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pasta con butifarra en salsa de ricotta y pesto estimated approx 40 min.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Pasta con butifarra en salsa de ricotta y pesto using 5 ingredients and 6 steps. Here is how you cook it.

Otra receta de pasta fácil y rápida.

Ingredients and spices that need to be Take to make Pasta con butifarra en salsa de ricotta y pesto:

1. 70 gr pasta (hélices en mi caso)
2. 1 butifarra
3. 3 c.s queso ricotta
4. 1/2 cebolleta fresca
5. Salsa pesto

Steps to make to make Pasta con butifarra en salsa de ricotta y pesto

1. Cortamos la butifarra en trocitos de bocado y la doramos en una cazuela.
2. Añadimos la cebolleta picadita, bajamos el fuego y tapamos para que se poche.
3. Mientras cocemos la pasta.
4. Añadimos 2 c.s. de ricotta y 1 de pesto a la cazuela de las butifarras cuando esté la cebolla tierna.
   Removemos para integrar añadiendo también un poco del agua de cocción de la pasta.
5. Integramos bien para que se forme una salsa y agregamos la pasta escurrida. Mezclamos y salpimentamos.
6. Para emplatar ponemos encima otra cucharada de ricotta y pesto y a comer.

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