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Summer pesto pasta (farfalle)
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Summer pesto pasta (farfalle)

Summer pesto pasta (farfalle)

per 4
for  4
Ingredients for 4 people:


  • 100 gr di Pesto di Pra’

  • 280 gr di pasta (shape like little butterflies or bow-ties)

  • 150 gr primo sale cheese

  • 10 yellow and red cheese tomatoes

  • 2 tablespoons pine nuts 

  • For 3 bread discs:

  • 100 ml fresh cream

  • 120 gr flour 0

  • Salt



Bring a large pot of salted water to a boil. Add the pasta and drain it 3 minutes before the suggested coking time. Grease a baking dish, lay the pasta and leave it to cool.
Put primo sale cheese into a baking dish, drizzle with a little oil, add salt, pepper and cover with pine nuts. Grill for a few minutes, just the time to take on flavour and to toast pine nuts.
Cut tomatoes in half. Season the pasta with pesto sauce, add tomatoes and cover with grated primo sale cheese and pine nuts.
For 3 bread discs (used as saucers for pasta): work the flour and cream into a dough quickly and divide into 3 parts. Pull dough and  make 3 thin discs, grease the bottom of a soup plate
and put in the oven at 180° for about 15 minutes.
Serve pasta in these bread -plates with grated primo sale cheese and decorating with basil and pine nuts.         
(Recipe by Natalia Cattelani).


See also

Recipe prepared with

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