500 g Rough Spaghetti
to taste Poppy seeds
Cook the spaghetti ‘al dente’ in plenty of salted water. In the meantime, dilute the hemp seed pesto in a pan with a trickle of oil. Strain the spaghetti and toss them in the sauce without heating. Spread the whisked Pomodorina sauce on a plate and put the spaghetti in the centre. Top with the poppy seeds and a trickle of oil.
A simple and special plate with HEMP SEDD PESTO MENU' AND POMODORINA SAUCE MENU'.
In a few steps Chef Leonardo explains us how to prepare this main course.