Bavette with rughetta pesto sauce
NUTRITIONAL DATA
- Energy value 1 person: kcal: 674,3 – Carbohydrates: 62,4 g – Proteins: 31,02 g – Lipids: 32,3 g – Total fiber: 8,5 g
INGREDIENTS
- 350 g whole grain bavette
- 1000 g rughetta
- 400 g primo sale
- 50 g peeled almonds
- 2 and a half tablespoons of Parmesan cheese (half a tablespoon each)
- 5 tablespoons extra virgin olive oil
METHOD
Blend together the rughetta, 1 tablespoon of extra virgin olive oil, the first salt and a pinch of salt.
Shake the blender/robot/mixer and add a tablespoon of water if needed.
Drain the bavette al dente having kept 1 cup of cooking water.
Put the pasta, pesto and a little boiling water, stir for a minute and serve with a sprinkling of Parmesan cheese and with the almonds to lamelle that you have toasted for 1 minute.