Bow-tie pasta with Fondella Herbs cream

farfalleA quick and easy recipe to make a delicious first course, with Genovese pesto and a delicate and enveloping almond-based cheese cream.

Ingredients for 2 people:

  • 180g durum wheat bow-tie pasta
  • 1 Fondella Herbs®
  • 1 untreated lemon
  • A handful of ground basil
  • Extra-virgin olive oil

Boil the bow-tie pasta in salted water and cook until al dente, then continue cooking in a wok pan for two minutes adding Fondella Herbs (previously cut into pieces) and a sufficient amount of cooking water in order to obtain the right creaminess. Finish the dish by adding ground basil and a little grated lemon peel. Serve right away drizzling a little cold extra-virgin olive oil over it.