A light and quick recipe.
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INGREDIENTS |
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Sedani Rigati Barilla |
350 |
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g |
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Basilico Barilla |
400 |
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g |
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Fresh Ricotta |
200 |
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g |
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PREPARATION |
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| 1. |
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Warm the Basilico Barilla sauce in a pan. |
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| 2. |
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Cook the Sedani Rigati Barilla in plenty of salted water, drain them al dente, and stir them in the sauce. Add the Ricotta cheese and serve immediately. |
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CHEF'S NOTE |
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The Barilla Basilico sauce can be poured directly onto the pasta immediately after draining or heated in a bain-marie or heated in the microwave. |
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For this medium structured, aromatic and a little salty dish, we suggest a fruity, light wine such as a Rosato della Calabria or a Bardolino Rosato. |
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