Pasta Berruto

Pasta Berruto
Farfalle in Crema di Mandorle e Origano Fresco

Farfalle in Almond Cream and Fresh Oregano

Ingredients

(per person)
80 grams of Farfalle
30 gr of almonds
5-6 sprigs of fresh oregano

Preparation

1) Bring the water to a boil, I recommend without salt to leave the taste of the pasta unaltered! Cook the Farfalle. Halfway through cooking, add part of the oregano.

2) In the meantime, put the almonds in a container with two ladles of cooking water, a pinch of salt and blend with a blender. You can choose whether to maintain a certain graininess of the cream obtained or as desired. I prefer coarser.

3) Drain the pasta in a bowl, add the almond cream and a drizzle of extra virgin olive oil. Serve with more fresh oregano leaves, drop them on the plate. Enjoy this pasta in simplicity!

500 gr
x Carrello/CartACQUISTA
1 spiga
500 gr
x Carrello/CartACQUISTA
1 spiga
500 gr
x Carrello/CartACQUISTA
1 spiga
500 gr
x Carrello/CartACQUISTA
1 spiga
500 gr

CI SPIACE, AL MOMENTO NON E’ DISPONIBILE

500 gr
x Carrello/CartACQUISTA
1 spiga
500 gr
x Carrello/CartACQUISTA
1 spiga
500 gr
x Carrello/CartACQUISTA
1 spiga
500 gr
x Carrello/CartACQUISTA
1 spiga
500 gr

CI SPIACE, AL MOMENTO NON E’ DISPONIBILE

250 gr
x Carrello/CartACQUISTA
1 spiga
Inizio pagina Back to top