Stampa la ricetta
- 400 g pennette
- 400 g Orogel Condirè for pasta and rice
- 50 g salted ricotta
- fresh basil
- extra virgin olive oil from Tuscany
- black pepper
Pasta and Risotto
- Cook the pennette in abundant salted water, drain firm and put in a suitable container and let it cool.
- Sautè the Condirè with a little EVO, season with salt and pepper.
- Add the vegetables to the pasta, let it cool in the fridge for about 30 minutes. Serve with a little EVO, fresh basil, and salted ricotta flakes.