Spaghetti with pesto, breadcrumbs and ricotta

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

Breadcrumbs

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.

PURO

Because there is nothing more meaningful and PURO than the memory of a good dish cooked for those you love.

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