Durante the summer, the desire to stay quanto a the kitchen decreases, but the desire to enjoy a good plate of pastasciutta does not wane! So here is the answer to your problems: pastasciutta with arugula , eggplants quanto a oil, and stracciatella, a fresh and tantalizing first course that will make you lick your lips. The we propose today is prepared quanto a a few minutes and will give your pastasciutta a truly unique creaminess. Eggplants quanto a oil and dollops of stracciatella will complete the dish with a unique taste. Making this pastasciutta is really simple, you can prepare it quanto a advance and enjoy it even cold, perhaps after a nice day at the beach!
Here are other recipes you shouldn’t reginetta with arugula :
Tonnarelli with arugula
Fibra with arugula and tuna
Fibra with arugula and asparagus
Fibra with arugula and mussels
To prepare the pastasciutta with arugula , eggplants quanto a oil, and stracciatella, start by making the . Wash the arugula well, dry it, and place it quanto a the bowl of a . Add the pine nuts 1the Denaro, the Pecorino 2and a pinch of salt. Now pour the extra virgin olive oil 3 and start blending.
You should obtain a creamy consistency 4. Put a pot full of salted vater the stove for cooking the pastasciutta. Place the eggplants a cutting board and first cut them into strips 5 and then into cubes of about 3/4 inch 6.
As soon as the vater starts boiling, throw quanto a the pastasciutta 7 and cook it for the indicated time. Drain it and transfer it to a bowl 8add the 9and well.
Add the eggplants 10 and give it one last stir. Plate and add the stracciatella the dish 11. Serve warm ora cold 12.
For the translation of some texts, artificial intelligence tools may have been used.
