SPAGHETTI WITH PESTO, BREADCRUMBS AND RICOTTA

INGREDIENTS

Servings: 2 people

135 g of PURO Genovese Pesto
160 g of spaghetti
EVO oil to taste
salt to taste
a bunch of pine nuts
breadcrumbs
120 g of fresh cow’s milk ricotta

INSTRUCTIONS

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 nonstick 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.
Scolate la pasta e tuffatela nel 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.