Ingredient: of Tipico IT's fresh pasta

Quality, authenticity, excellence
Pasta with arugula pesto, lemon and cherry tomatoes

First courses

Pasta with arugula pesto, lemon and cherry tomatoes

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

25 min

Servings:

1 Serving

Ingredients:

320 g of Tipico IT's fresh pasta
300 g of Tipico IT’s cherry tomatoes
190 g of Arugula
40 g Pine nuts
Lemon juice
100 ml of Tipico IT’s Extra virgin olive oil
40 g of Tipico IT’s Granetta di vacca
Salt
25 g of Almonds in flakes
Lemon zest

PREPARATION

1

In order to prepare pasta with arugula pesto and lemon, start by cooking and salting the pasta. When it is ready, drain and transfer it in a bowl seasoning it with some oil and let it cool down.

2

Place the almonds cut into flakes in a baking tray and put it in the oven at 200°C for some minutes, until they become golden.

3

Now, start with the pesto preparation: in a mixer pour some arugula with the Granetta di vacca, the pine nuts, the salt and the lemon juice. Blend everything adding some oil step by step, making sure that the mixture stays always wet.

4

Add the obtained pesto to the previously prepared pasta. Then add also the cherry tomatoes, the almonds in flakes and the lemon zest. Your pasta with arugula pesto, lemon and cherry tomatoes is ready to be tasted.

Condividi:
Quality, authenticity, excellence
Paccheri with zucchini cream, gorgonzola and crunchy pancetta

First courses

Paccheri with zucchini cream, gorgonzola and crunchy pancetta

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

25 min

Servings:

1 Portions

Ingredients:

350 g of Tipico IT's fresh pasta
2 Zucchini
100 g of Tipico IT's Pancetta
100 g of Tipico IT's Sweet gorgonzola
Tipico IT's Granetta di vacca
Tipico IT’s Extra virgin olive oil
Salt

PREPARATION

1

Put some water to boil for the pasta. On the other hand, wash and cut the zucchini into rings. Stir them fry with some oil and salt, until they become soft. Then add some hot water and blend with the help of an immersion blender until you obtain a smooth cream.

2

In another pan brown the pancetta with some oil.

3

Then take the gorgonzola cut into pieces and let it melt; if necessary, then add a ladle of the pasta cooking water.

4

In the meantime, drop the paccheri in the salted water; then, once cooked, drain them al dente and pour them in the pan, where previously you prepared the gorgonzola and pour on the top the zucchini cream.

5

Subsequently add the pancetta, a sprinkling of granetta di vacca and stir the pasta fry for some seconds in the pan. At this point, your pasta is ready to be enjoyed.

Condividi:

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