Farfalle pasta with pomosilico and mozzarella cheese


Leonardo Pellacani



Other Ingredients

500 .g Gluten Free Farfalle Pasta

360 g. Fresh Mozzarella Cheese

q.s. Basil

Serve 6

Cook the farfalle pasta in boiling salted water. When the pasta is cooked, toss it in a pan with the pomosilico sauce. Remove the pan from the heat, add the mozzarella cut into cubes and the fresh chopped basil. Serve with a drizzle of basil infused extra virgin olive.