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How to make pasta in pink

June 24, 2010 by me No Comments »

Here's a nice pasta and colorful for your eyes and really delicious pe tasty to the palate!

After the tricolor pasta salad and cold pasta with saffron , here is the pasta in pink, a delicate but hearty pasta, a procedure that requires very trivial and fast.

Preparation:

80 grams fusilli; 50 grams of cherry tomatoes; 50 grams of fresh ricotta; 1 / 2 onion; 2 stalks of celery; 1 carrot; > 2 tablespoons extra virgin olive oil; ½ cup milk; a handful of fresh parsley; grated cheese.

Instructions

First we must carefully wash the tomatoes and carrots and carefully clean the onion and celery. So, then put over medium heat a pan with water and salt, cook the vegetables, in particular, tomato, carrot, tomatoes and celery. After about 20 minutes, the vegetables are finished cooking, drain and go all with the blender, to get past creating a homogeneous, no whole pieces! Meanwhile, cook in salted water over medium heat pasta … Finally, add contrast, the blend vegetables, fresh ricotta cheese. Mix the vegetables again with the cheese cream should be soft and fluffy, add ½ cup of the appropriateappropriate. It 's time thus draining the pasta in a bowl large enough, combine the cream cheese with vegetables and fusilli, mixing thoroughly. Serve on platters with a handful of grated cheese.

A pleasure to clean and wash the parsley and ground after the crescent, sprinkle the dish … enjoy!

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