Paccheri pasta with rocket pesto
Ingredients for 2 people:
- 180g paccheri
- 25 ml extra virgin olive oil
- 3g Sale Marinoalvinorosso
- 4g Pasta with Pomodori and Basilico
- 80g rocket pesto
Preparation:
- Bring a large pot of salted water to the boil for the pasta. Cook the pasta for about 15 minutes until al dente. Then drain and let it drain in a sieve.
- In the meantime, heat a pan with olive oil. Put the pasta in the pan and toss it gently in the olive oil. Then fold in the rocket pesto and herbs (Pasta ai Pomodori e Basilico). Season lightly with red wine salt.
- Divide the finished pasta between warmed plates and season again with a pinch of red wine salt. Decorate with rocket leaves and sprinkle with freshly grated Parmesan cheese if desired.
Tip: Crispy garlic breadcrumb topping
Heat a tablespoon of olive oil in a medium skillet. Add a cup of breadcrumbs and toast, stirring constantly, until golden brown and crispy, about 3 minutes. Season with salt and pepper to taste. Top with a minced garlic clove and continue to sauté for about 30 seconds.
Enjoy your meal!