q.s. Salt
q.s. Milk
50 g. Mortadella
100 g. Crescenza cheese
500 g. Cavatelli Pasta
Serve 6
Cook the cavatelli pasta in boiling salted water until al dente. Meanwhile, in a saucepan, dilute the cheese cream with some milk, add the crescenza and melt it in order to obtain a homogeneous sauce. Incorporate the pistachio pesto and mix carefully. In a pan heat a tbsp of extra virgin olive oil and caramelize the mortadella, previously cut into julienne, for few minutes. Drain the cavatelli and toss them in the pistachio-cheese sauce; garnish with the caramelized mortadella and serve.
*Utilizzare Pasta e Mortadella riportanti in etichetta la dicitura senza glutine.