We have selected for you a series of sauces, ragù and pesto typically Italian, perfect to give value to our pasta of simple quality or stuffed. For every sauce we recommend the different types of fresh pasta to which you can pair it.
On our site you will find the list of the products.
IT GOES WELL WITH:
- Ravioli, quadratoni, cappellacci, Pastì vegetable and mango delicacies
- Tagliatelle, taglierini, tagliolini Pastì
- Pastì Chocolat Tagliatelle & Chocolat Stella
- Gnocchi Pastì (all) Gnocchi Pastì & Chocolat Stella
- Lasagne Pastì
- 400 g of artichokes
- 50 g of grated grana cheese
- 100 g of pine nuts
- 1 bunch of fresh basil
- Evo Oil to taste
- Salt to taste
4 persons (Indicatively, depending on the tastes, more or less seasoned)
Boil the artichoke hearts in salted water until they are tender.
Helping you with a little oil and whip the artichokes with the hand blender until you obtain a smooth and homogeneous puree.
Combine all ingredients, except the oil, in the jug of the blender and blend quickly, combining the oil to wire up to form the pesto. Add salt.
Cook the pasta in plenty of salted water (to boil). Drain al dente, taking by some cooking water. Drop gently pasta in a sauce prepared previously.
Mix the pasta to medium fire for 1 or 2 minutes, combining a little of the cooking water you held by , thus bringing the pasta to cook.