Pasta With Basil And Ricotta

Preparation:

Preparation: Cook the pasta in lightly salted boiling water, drain it al dente, pass it quickly under running water and pour it into a bowl, drizzling it with a drizzle of oil. Chop walnuts, hazelnuts and pistachios. Cut the baked ricotta and robiola into chunks. Sprinkle the goat cheeses evenly with paprika and cut them into rounds. In a small bowl, mix the ricotta with oil, salt and chopped basil until you get a cream. Mix the cottage cheese and the chopped dried fruit into the pasta. Gently mix the other cheeses and serve with the sauce.