Pâtes ULTRA CRÉMEUSES au Pesto et Burrata 🍝 #recettes #ideerecettes #food #recetterapide #recettesimple

Today, my husband told me "Can you prepare me some ultra-cremes of pistots with a tomato sauce?" Of course, I've prepared it and it's really good, it's just excellent. For that, you just have to be careful with it. Once they're cooked, you put them next to each other to prepare the sauce. With the cream liquid of the pistots at the mozzarella cheese barilade, it's just incredible. I put three good cuillard in it. Then you do the same thing with the classic pistots of barilade. I mix well and then I just make a little onion based on the onion that I put in boiling water. Then I add 1/2 teaspoon of cornstarch. It's my little secret to make the cream spicy, but it's really good. I just need to be ready. Then I mix the cornstarch and cornstarch in my sauce. I mix well, it will thicken up to a certain extent. I then add salt and pepper for the spices, but you put what you want. Then I add parmesan and mozzarella cheese on the cheese barilade. But you also put what you want. It's not even guilty of putting it in. I mix well, and then you just add my pat and there you'll see this creamy side. Then either you leave it like that, you eat it directly, or for the most gourmet like us, you help a good taste in the center. Some basil leaves to make jolis, and you can even eat them too good. And frankly, it's amazing. It was tarpaing, tarpaing.