Cavatelli alla salsa di squacquerone con pesto rosso e rucola

From the recipe book of Casalinga Luciana.

From the recipe book of Casalinga Luciana.

Ingredients

– 320g Cavatelli
– 1 jar Red Pesto
– 350g Squacquerone
– 50g Rocket
- Pepper as needed
- Salt to taste

  • Cooking time

    40 min.

  • Difficulty

    Easy

  • Cost

    €

The ingredients, from the Pantry, that we recommend

  • Cavatelli - Artisanal pasta

    Cavatelli - Artisanal pasta

    Regular price
    €3,50
    Unit price
     per 
  • Red pesto

    Red pesto

    Regular price
    €4,20
    Unit price
     per 

Preparation

- Chop the rocket leaving a few whole leaves aside
- In a pan, cook the Cavatelli in lightly salted water and salt
- Lightly heat the squacquerone in a bain-marie, add the red pesto and mix everything with a fork to obtain a creamy sauce with a consistency similar to yogurt
- Drain the pasta, put it back in the pan and season it with the sauce obtained previously
- Add the chopped rocket, mixing everything well and serve
- Decorate with a few leaves of rocket and a pinch of pepper

Suggestions

Appetizing and quick to prepare dish.
Excellent both hot and warm.
If you don't have squacquerone cheese available, you can use creamy stracchino

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