Fresh and tasty pasta with three pestos
- Vegetarian
- Energy Kcal 959
- Carbohydrates g 105.6
- of which sugars g 5.7
- Protein g 23.7
- Fats g 49.1
- of which saturated fat g 10.19
- Fiber g 4.4
- Cholesterol mg 23
- Sodium mg 1233
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 5 min
- Serving: 4
- Cost: Very low
PRESENTATION
Pasta ai tre pesti is a real showstopper when it comes to pasta tricolore in Liguria. And look, this dish really takes the classic pesto alla genovese up a notch by blending not just one, but three creamy and colorful pestos. Imagine a golden beetroot pesto with its sweet flavor—so so tasty. Fresh marjoram gives it a pop of green and a wonderfully fresh smell, and then there's ricotta, which adds a tender, mild touch. Toss in some toasted pine nuts and a sprinkle of grated cheese, and you've got a pasta that's basically a party on the plate. And honestly, many folks use homemade basil from their gardens, which is great, enhancing the fresh taste and embracing the core of cucina italiana tradizionale. Plus, the dish looks fantastic—each plate ends up unique, thanks to the colorful swirls of sauces.
What’s great about this pasta ai tre pesti is how it lets you explore different flavors. The beetroot pesto is ideal if you crave a hint of sweetness and something a bit out of the ordinary in your pasta con pesto di barbabietola. Marjoram isn't a common choice for pasta, but it's super aromatic and pairs perfectly with the pine nuts and cheese—really, it does—especially in a pasta con pesto di maggiorana. Ricotta gives you that moist, velvety bite that makes everything feel lighter—just right for hot summer days when you want ricette estive leggere. This dish isn’t just tasty; it’s also a conversation starter due to the three distinct colors and flavors.
In Liguria, this is a popular choice for special lunches or whenever something more exciting than the usual pasta is desired. If you're a fan of pasta con pesti alternativi or enjoy primi piatti vegetariani, this dish checks all the boxes. And here's the thing—it brings together the best of everything: fresh herbs, delicious cheese, and those colorful, creamy sauces that make each bite a great surprise. Whether you're hosting a dinner or simply want to try something new, this pasta offers a fresh take on traditional flavors that everyone will enjoy. For sure.
INGREDIENTS
- Ingredients for the pasta
- Fusilli bucati corti pasta 1.1 lbs (500 g)
- Extra virgin olive oil to taste
- For the beetroot pesto
- Beets 1.75 oz (50 g)
- Parmigiano Reggiano PDO cheese 0.9 oz (25 g) - to grate
- Extra virgin olive oil 1 ⅓ tbsp (20 ml)
- Pine nuts ½ tbsp (10 g)
- Fresh liquid cream 2 tsp (10 ml)
- Thyme 1 sprig
- Basil 2 leaves
- Fine salt to taste
- Lemon juice to taste
- For the marjoram pesto
- Marjoram 20 tsp (20 g)
- Extra virgin olive oil 4.1 tbsp (60 ml)
- Pine nuts 3 tbsp (30 g)
- Salted ricotta cheese 0.5 oz (15 g) - to grate
- Tilsit cheese 0.5 oz (15 g) - to grate
- Garlic ½ clove
- Fine salt to taste
- For the cheese pesto
- Cow's milk ricotta cheese 1.5 oz (40 g)
- Pecorino cheese 0.9 oz (25 g) - to grate
- Pine nuts 1.67 tbsp (15 g)
- Extra virgin olive oil 8 tbsp (40 ml)
- Garlic ½ clove
- Fine salt to taste
- Black pepper to taste
How to prepare Fresh and tasty pasta with three pestos
To prepare the pasta with three pestos, start with the beetroot pesto: peel the beetroots, then cut them into slices about a quarter-inch thick 1. Line a baking sheet with parchment paper and arrange the beet slices so they do not overlap. Sprinkle them with salt to taste and chopped thyme 2, drizzle with a little oil, and bake in a preheated static oven at 392°F for 30-35 minutes (or in a fan oven at 356°F for about 25-30 minutes). Once cooked 3, let the beetroots cool,
then transfer them to a blender with blades 4, add the grated cheese 5; then squeeze some lemon juice 6, strain it
to add a few drops to the rest of the ingredients, along with the pine nuts and basil leaves 7. Then pour in the oil 8 and blend everything with the immersion blender, pouring in the fresh liquid cream 9 in a thin stream until you get a smooth cream.
Transfer the obtained pesto into a small bowl 10. Continue the preparation with the marjoram pesto: pick the marjoram leaves from the stems and place them in a tall container to blend them with the pine nuts 11; add the oil 12,
the grated salted ricotta and Tilsit 13, a pinch of salt, and blend everything with the immersion blender 14, then pour the obtained pesto into a small bowl 15.
Finally, move on to the cheese pesto: in the tall container, place the fresh ricotta 16, then add the half garlic clove 17, the pine nuts 18,
the oil and a pinch of salt 19. Also add the grated pecorino 20 and blend everything 21,
until you get a homogeneous mixture 22. Bring water to a boil in a pot and cook the pasta until al dente 23, then drain it, keeping a little cooking water, and place it in a bowl 24.
Dress it with a bit of oil 25 and divide it into three bowls to season each with the three different pestos 26 (if necessary, add a little cooking water to make the pasta creamier). This way, you'll bring to the table the pasta with three pestos in a tricolor dish to taste each one 27!