“Senatore Cappelli” Penne Rigate pasta with basil pesto and octopus

Ingredients

  • 320g Alce Nero "Senatore Cappelli" Penne Rigate pasta
  • 300g cooked octopus
  • 1 jar Alce Nero basil pesto
  • 40g pine nuts
  • 2 white potatoes
  • 10 flat beans
  • salt

Preparation

Peel and dice the potatoes, then trim the flat beans and cut them into even diamond shapes. Roast the pine nuts in a non-stick pan without any oil, until they are golden. Cut the octopus into thin slices. Cook the pasta in a generous amount of salted water, then add the potatoes and flat beans after 5 minutes. Cook, then drain when al dente and move to a bowl with the basil pesto, sliced octopus and roasted pine nuts.

Stir well and serve at once.

  • Timing

    30 minutes

  • Complexity

    Media

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