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coccarda

Pasta with Sardinian Pesto and Ricotta Pecorina Salata

alto-pasta-al-pesto-sardo-e-ricotta-pecorina-salata

pasta-al-pesto-sardo-e-ricotta-pecorina-salata


INGREDIENTS (serves 4):

320g/11oz pasta
200g/7oz fresh Ricotta Pecorina Salata
50g/1.7oz arugula mixed with 7 tablespoons of extra virgin olive oil
100g/3.5oz smoked pancetta

DIRECTIONS
In a mixing bowl, stir the ricotta: cook the smoked pancetta with a dash of extra virgin olive oil. Leave to cool, then add the arugula. Cook the pasta to “al dente”, then drain, retaining a little of the cooking water. Tip into a skillet with the Ricotta Pecorina Salata, the pancetta and the arugula and toss well.stampa

 

 

F.lli Pinna Industria Casearia S.p.A – Via F.lli Chighine,9 – 07047 Thiesi(SS) Italy – Telefono 079886009  Fax 079 886 724 | P.IVA n.00061150900

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