Cavatelli pasta with mortadella and pistacchio pesto

chef

Leonardo Pellacani

Other Ingredients

500 g. Cavatelli Pasta

100 g. Crescenza cheese

50 g. Mortadella

q.s. Milk

q.s. Salt

Serve 6

Cook the cavatelli pasta in boiling salted water until al dente. Meanwhile, in a saucepan, dilute the cheese cream with some milk, add the crescenza and melt it in order to obtain a homogeneous sauce. Incorporate the pistachio pesto and mix carefully. In a pan heat a tbsp of extra virgin olive oil and caramelize the mortadella, previously cut into julienne, for few minutes. Drain the cavatelli and toss them in the pistachio-cheese sauce; garnish with the caramelized mortadella and serve.

*Utilizzare Pasta e Mortadella riportanti in etichetta la dicitura senza glutine.