RECIPE FOR 2 PEOPLE:
135 g of PURO Genoese Pesto
160 g of spaghetti
EVO oil to tase
Salt to taste
A bunch of pine nuts
120 g of fresh cow’s milk ricotta
HOW TO PREPARE IT:
Cook the spaghetti in boiling salted water according to the “al dente” cooking instructions.
Meanwhile, fry the breadcrumbs with extra virgin olive oil in a non- stick pan.
Pour the pesto Genovese in a wok for pasta, add a few tablespoons of cooking water.
Drain the pasta and dip it in the pesto.
Mix and complete the dish with a pinch of extra virgin olive oil, the pine nuts and the breadcrumbs.
Use the fresh ricotta to decorate the dish.