Name: Ribbon Noodles with Tomato Pesto and Sheep Cheese
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 Servings
Ingredients: 200 g Ribbon noodles; 4 große Salt water; 1 Glas Pesto Rosso; 125 g Sheep cheese; 1 pinch Pepper; 1 pinch Basil

Description

This dish is a real treat for all pasta lovers! The combination of creamy ribbon noodles, spicy tomato pesto and creamy-salty sheep cheese is simply unbeatable. I especially like to make this pasta when I need something quick, because it's ready in just 30 minutes. Perfect for a quick lunch or an uncomplicated dinner. If you like it a little spicier, you can add a pinch of chili flakes. An absolute favorite recipe that is always well received by us!

Ingredients (6 ingredients)

200 g Ribbon noodles

4 große Salt water

1 Glas Pesto Rosso

125 g Sheep cheese

1 pinch Pepper

1 pinch Basil

Preparation (6 steps)

Cook noodles

Thermomix® Setting

10 min/212°F/Speed 1 100

Add 500 ml water and 4 large pinches of salt to the mixing bowl and bring to a boil for 10 min./100°C/speed 1. Then add the 200 g ribbon noodles through the lid opening and cook according to package instructions (approx. 8-10 min.)/100°C/speed 1 without the measuring cup. Insert the steamer basket and drain the noodles.

600

Prepare tomatoes

Wash the tomatoes and cut into coarse cubes. Set aside.

Sauté tomatoes

Thermomix® Setting

5 min/248°F/Speed 1 120

Add 20 g olive oil to the mixing bowl and add the diced tomatoes. Sauté for 5 min./120°C/speed 1 until the liquid is reduced.

300

Add pesto and sheep cheese

Thermomix® Setting

3 min/140°F/Linkslauf Speed 1 60 Reverse

Add 1 glass of Pesto Rosso and 125 g of diced sheep cheese to the mixing bowl. Simmer for 3 min./60°C/reverse rotation speed 1 until the sheep cheese has mostly melted.

180

Season and mix

Thermomix® Setting

1 min/Linkslauf Speed 1 Reverse

Season with pepper and basil. Add the cooked noodles to the mixing bowl and stir in for 1 min./reverse rotation speed 1.

Arrange

Arrange the pasta with Pesto Rosso and sheep cheese and serve.

Finished cooking? Great! 🎉

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About this recipe

These ribbon noodles with tomato pesto and sheep cheese are a real hit at our home. I developed the recipe a few years ago when I was looking for a quick but tasty dish that would also delight my children. The inspiration came from a vacation in Italy, where I learned to love the simplicity and fresh ingredients of Italian cuisine. The list of ingredients is deliberately kept short, but each individual component contributes to the overall result. The ribbon noodles, preferably made from durum wheat semolina, form the basis and provide a pleasant texture. The salt water is crucial to properly season the noodles - don't skimp here! The pesto rosso, ideally a high-quality one from a jar or, even better, homemade, brings the sun-ripened flavors of tomatoes, basil and pine nuts into play. The sheep cheese, creamy and slightly salty, provides a wonderful balance and melts in the warm pesto to create an irresistible sauce. Pepper and fresh basil round off the dish and give it an additional aromatic depth. When preparing in the Thermomix®, it is important not to cook the noodles for too long, otherwise they will become mushy. Pay attention to the cooking time on the package and check the consistency while cooking. Sautéing the tomatoes in the mixing bowl is an important step to reduce the acidity of the tomatoes and intensify their flavor. When adding the pesto and sheep cheese, it is important not to set the temperature too high, otherwise the sheep cheese may curdle. The reverse function is crucial to gently lift the noodles under the sauce without breaking them. The recipe is already perfect for a vegetarian version. If you like it vegan, you can replace the sheep cheese with a vegan alternative or simply leave it out and add roasted pine nuts or yeast flakes instead. For a spicier note, you can add a pinch of chili flakes or some chopped pepperoni to the pesto. The addition of olives or capers is also a delicious option. It is best to serve the pasta immediately after preparation so that it is still warm and creamy. A fresh salad with a light vinaigrette dressing goes perfectly with it. A glass of dry red wine or a cool glass of white wine also goes well with this dish. Leftovers of the pasta can be stored in the refrigerator and reheated the next day. However, it tastes best when freshly prepared. You can also prepare the pesto and store it in the refrigerator to shorten the preparation time.