Rigatoni in green
Instructions
Cook rigatoni al dente.
Wash the arugula, remove the stems and cut the leaves into strips.
Cut the gorgonzola into small pieces and put it in 1 pan with 30 g of butter and melt, stirring, over low heat.
Combine 1/2 wire glass of cream, stirring constantly, the tomato paste and cook 5 minutes.
Then add the arugula, salt and pepper.
Drain the pasta, place it in warm soup tureen 1 and season it with the prepared sauce.
Ingredients and dosing for 4 persons
- 400 g of type rigatoni pasta
- 130 g of arugula salad
- 150 g of gorgonzola cheese
- 30 g of butter
- 1/2 cup of cream
- 1 teaspoon of tomato paste
- Salt
- White pepper