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Pappardelle with Rocket Pesto & Persian Fetta Recipe

Pappardelle with Rocket Pesto & Persian Fetta
Pappardelle with Rocket Pesto & Persian Fetta
  • Preparation time
    9 min
  • Number of servings
    10

A winner combination satisfying your tastebuds.

Ingredients
BUITONI Sugo Per Pasta (Pasta Sauce) 3kg x 6
  • 1 kg Papppardelle
  • 500 mL BUITONI Sugo Per Pasta
  • 500 g rocket pesto
  • 300 g Persian fetta
  • 100 g Parmesan, grated
  • 50 cherry tomatoes
  • 40 mL olive oil
Rocket Pesto Ingredients
  • 24 g garlic, crushed
  • 200 g pine nuts
  • 200 g rocket leaves
  • 240 mL extra virgin olive oil
  • 7 g salt flakes
Preparation
  • 1
    Bring to boil a large pot of water, add salt and cook the pappardelle until it al dente.
  • 2
    Warm the BUITONI Sugo Per Pasta on stove over medium heat.
  • 3
    Heat a large frying pan and sprinkle with a little olive oil, cook the cherry tomatoes until they blister on both sides in batches and keep warm.
  • 4
    Drain the pasta, add the BUITONI Sugo Per Pasta, half the rocket pesto and the Parmesan. Season with salt and pepper.
  • 5
    Drizzle the rest of the pesto over the broken up Persian fetta. Decorate the pasta with the fetta and the blistered tomatoes.
  • 6
    Rocket Pesto Method . Place the garlic and the pine nuts into a food processor and blitz until smooth.
  • 7
    Add the rocket leaves and blitz, gradually add the olive oil until it is a smooth paste. Add the salt.

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