Cured Ham Cappelletti With Rocket Pesto And Yellow Tomatoes
INGREDIENTS
- 1 packet of Cured Ham Cappelletti
- 100 g rocket
- 20 g Parmigiano Reggiano cheese
- 40 g extra-virgin olive oil
- 70 g yellow Pachino tomatoes
- Salt to taste
DIRECTIONS
Cook the rocket in boiling water for 2 minutes then transfer to a water and ice mixture to cool quickly. Dry the rocket and put in a blender. Add a little chopped garlic, extra-virgin olive oil and the Parmesan cheese. Blend into a paste.
Cook the cappelletti following the instructions on the packet.
When the pasta is ready, toss in the rocket pesto and add the yellow tomatoes, cut into quarters.
Cook the cappelletti following the instructions on the packet.
When the pasta is ready, toss in the rocket pesto and add the yellow tomatoes, cut into quarters.
INGREDIENTS
servings.label
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- 1 packet of Cured Ham Cappelletti
- 100 g rocket
- 20 g Parmigiano Reggiano cheese
- 40 g extra-virgin olive oil
- 70 g yellow Pachino tomatoes
- - Salt to taste
DIRECTIONS
Cook the rocket in boiling water for 2 minutes then transfer to a water and ice mixture to cool quickly. Dry the rocket and put in a blender. Add a little chopped garlic, extra-virgin olive oil and the Parmesan cheese. Blend into a paste.
Cook the cappelletti following the instructions on the packet.
When the pasta is ready, toss in the rocket pesto and add the yellow tomatoes, cut into quarters.
Cook the cappelletti following the instructions on the packet.
When the pasta is ready, toss in the rocket pesto and add the yellow tomatoes, cut into quarters.
