Spring onion pasta with Vegetarian Genovese
Ingredients
160 g Mezzanelli di Gragnano IGP
60 gr of Ruggiero Agricola’s Vegetarian Genovese
Grated Pecorino cheese
Salt to taste.
Preparation
In a pot, cook the Mezzanelli di Gragnano IGP. In a skillet, heat two generous tablespoons of Vegetarian Genovese. When the pasta is ready, drain and pour it into the pan. Mix it all together, adding a good grating of pecorino cheese if desired. Plate the pasta and add a sprinkling of pecorino cheese to garnish.