Cucina Antica - specialità italiane - condimenti per pasta

Pasta all'ortolana


250 g shell pasta, farfalle or other pasta

Basil leaves, salt, pepper, fresh yellow, red and green peppers, diced mozzarella, 2 spoonfuls of Pesto alla Genovese, Cucina Antica Tuttoverde




Cook the pasta until it is al dente and cool it under running water.

Put it in a bowl and dress it with Tuttoverde and Pesto alla Genovese.

Add salt and pepper to taste.

Complement with fresh coloured peppers and fresh mozzarella and serve on a serving plate decorating with fresh basil leaves.



Difficulty: Easy

Preparation time:

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