Spaghetti alla chitarra with éRagùbianco, Citrus Fruit Pesto and Lemon Thyme


Leonardo Pellacani

Serve 1 

Cook the spaghetti alla chitarra in a pot of boiling salted water. In the meantime, in a pan add the Vegetables with a drizzle of extra virgin olive oil, the Èragùbianco and the Citrus pesto. Complete with lemon thyme. If necessary, add some cooking water. Drain the spaghetti, toss them with the sauce, the grated Parmigiano Reggiano cheese, serve with a sprinkle of lemon zest.