500 g. Penne pasta
100 g. Ricotta Cheese
100 g. Aged Pecorino Cheese
q.s. Salt
Serve 6
Cook the penne in boiling salted water until al dente. Meanwhile, rehydrate the freeze-dried shrimp by soaking them in cold water for few minutes, then drain them and transfer to a large bowl. Add the dorati tomatoes, ricotta, pistachio pesto and extra virgin olive oil; mix the ingredients with few tablespoons of the pasta cooking water, in order to obtain a creamy and homogeneous mixture. Drain the penne, incorporate them into the sauce and distribute them on the plates. Complete with shaved of aged pecorino.