350gr Pasta

1Kg Fresh Octopus

1 Carrot

1 Celery rib

1 Onion

Bay leaf

Parsley

1 bounch Rocket 

2 tabs Celery Pesto Fresco SIPO

40gr. Pine nuts

50ml Extra virgin olive oil

Salt 

Black Pepper

Put a saucepan on the fire that can contain the octopus. Pour the water, bay leaf, celery, onion, carrot, parsley, salt and peppercorns. Bring to a boil and dip the octopus cooking for about 45 minutes, until it is tender.

At the end of cooking, drain the octopus and put it in shape immediately, using a plum-cake mould or a plastic bottle. When it is warm, put it in the refrigerator for at least a day. The next day remove it from the bottle or mould and slice it thinly.

At this point, boil the pasta cooking al dente. Drain it, dress with bit of EVO and put it in a large plate. Let it cool and, when it is warm, season it with the Celery Pesto Fresco SIPO, the octopus sliced very thin and few rocket leaves. Finally, sprinkle with extra virgin olive oil and Enjoy!

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