Pasta with Sun-dried Tomato Pesto, Ricotta, and Anchovies

To prepare the pasta with sun-dried tomato pesto, ricotta, and anchovies, begin with the basil oil. Blanch the basil in boiling salted water for 2 seconds 1 then drain it into a bowl of ice water to cool and keep the color dynamic 3

Squeeze it out 4 and location it in a high glass with oil and cold water 5 Mix with an immersion mixer 6

Once the mix is mixed 7 pressure it 8 and set it aside. Carry on to the pesto: in a high glass, include the drained pipes sun-dried tomatoes 9

Include the hazelnuts, Parmigiano 10 water, salt 11 pepper, and oil 12

Blend with the immersion mixer 13 and as soon as smooth, set it aside 14 In a bowl, include the ricotta and anchovy sauce 15

Season with a pinch of salt, mix 16 and transfer to a piping bag 17 On the other hand, prepare the pasta 18

Cut the anchovies into little diamond shapes 19 Drain pipes the pasta, booking a little the cooking water, and location it in a bowl. Blend with the pesto 21 changing the consistency with the cooking water till velvety 21

Plate the meal by positioning the basil oil at the bottom 22 pipeline dollops of ricotta cream, disperse the anchovies, and include basil leaves. Serve the pasta with sun-dried tomato pesto, ricotta, and anchovies cold or warm.