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