STROZZAPRETI WITH ROCKET SALAD PESTO AND DATTERINO TOMATOES

Ingredients for 2 people

200 g of fresh strozzapreti
100 g of wild rocket
2 Half a clove of garlic
A glass of Ligurian extra virgin olive oil
50 g of pecorino romano dop
100 g of datterino tomatoes
Extra virgin olive oil
Salt to taste

Difficulty
Time

30 minutes

Cost
  • Wash the rocket thoroughly
  • After drying it carefully, blend it
  • Add half a clove of garlic (the recipe will change for those who do not like or do not digest it so they can omit it)
  • Add the oil, the pecorino romano and a pinch of salt and chop everything
  • Meanwhile, cook the strozzapreti in boiling salted water
  • Meanwhile wash the datterini tomatoes and cut them in half
  • Take them and, in a separate pan, brown them briefly with extra virgin olive oil, half a clove of garlic in a shirt and olive oil
  • Season with salt
  • At this point remove the garlic, drain the pasta and season with the rocket sauce and browned tomatoes.
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