Ricotta Baked Pasta Shells With Broccolini Cashew Pesto Recipe

Ingredients List

Serves 6 people

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ingredient_10=3 egg yolks

ingredient_11=100g (1 1/4 cups) mozzarella grated

ingredient_12=1 bunch Broccolini® [[BROCCOLINI® CASHEW PESTO]]

ingredient_13=2/3 cup basil leaves [[BROCCOLINI® CASHEW PESTO]]

ingredient_14=2 green chillies chopped [[BROCCOLINI® CASHEW PESTO]]

ingredient_15=1 garlic clove roughly chopped [[BROCCOLINI® CASHEW PESTO]]

ingredient_16=1/4 cup salted cashew nuts roasted [[BROCCOLINI® CASHEW PESTO]]

ingredient_17=1/4 cup extra virgin oil [[BROCCOLINI® CASHEW PESTO]]

ingredient_18=1/2 cup grapeseed oil [[BROCCOLINI® CASHEW PESTO]]

ingredient_19=1/4 cup pecorino cheese finely grated [[BROCCOLINI® CASHEW PESTO]]

ingredient_2=2 x 250g punnets Cherry Tomatoes, halved

ingredient_3=2 tbs olive oil

ingredient_4=1 brown onion finely chopped

ingredient_5=2 large garlic cloves crushed

ingredient_6=400g can cherry tomatoes

ingredient_7=400g large shell pasta

ingredient_8=600g fresh ricotta

ingredient_9=1/2 cup pecorino cheese finely grated

name=Ricotta Baked Pasta Shells With Broccolini^® Cashew Pesto

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• 2 x 250g punnets Cherry Tomatoes, halved
• 2 tbs olive oil
• 1 brown onion finely chopped
• 2 large garlic cloves crushed
• 400g can cherry tomatoes
• 400g large shell pasta
• 600g fresh ricotta
• 1/2 cup pecorino cheese finely grated
• 3 egg yolks
• 100g (1 1/4 cups) mozzarella grated

BROCCOLINI® CASHEW PESTO

• 1 bunch Broccolini®
• 2/3 cup basil leaves
• 2 green chillies chopped
• 1 garlic clove roughly chopped
• 1/4 cup salted cashew nuts roasted
• 1/4 cup extra virgin oil
• 1/2 cup grapeseed oil
• 1/4 cup pecorino cheese finely grated