Ingredients 4 people:

320gr Fusilli

1 tab Black Kale Pesto Fresco SIPO

3 Garlic cloves

1 Fresh Chilli SIPO

180 gr Smoked pancetta 

80 gr Pecorino cheese

70 ml Extra Virgin Olive Oil 

Thyme springs SIPO 

Flat Parsley springs SIPO

Instructions:

Put the deep frying pan on a low heat with the extra virgin olive oil and the smoked bacon leave until golden then add garlic, thyme and sliced fresh chilli. add a ladle of pasta cooking water, bring to a gentle simmer then add the Black Kale Pesto Fresco SIPO.

In a large pan add 30gr of salt to the boiling water and add the fusilli, stir from time to time until cooked “al dente”, check the cooking time instructions on the pasta bag and remember that you will need to take the fusilli out of the water just one minute earlier.

Drain the fusilli, do not let it dry completely: the water that coasts the fusilli will protect them from the thermic shock they will go through when tossing on the frying pan.

Bring the heat under the frying pan to a medium-high level; then immediately add all fusilli. Take the pan away from the heat and add 2/3 of the pecorino cheese and the chopped parsley, toss and stir again. Sprinkle the remaining pecorino cheese on top and serve immediately.

Enjoy your meal!, Bon appetite!

Also…

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