Ingredients
- 320gr maniche lunghe
- 250gr sun-dried tomato cream
- 160gr burrata filled with pesto genovese
- Extra virgin olive oil
- Fresh basil
- Coarse salt
Maniche lunghe, Sun-dried tomato cream and pesto genovese burrata
Preparation of the recipe
1
Cook the maniche lunghe for 13 minutes in salted hot boiling water.
2
Meanwhile, warm up the sun-dried tomato cream in a pan with a drizzle of extra virgin olive oil.
3
Drain the pasta al dente directly in the pan and mix well with the sauce adding a ladle of cooking water for a creamier result.
4
Serve the pasta adding directly on the dish some pieces of burrata filled with pesto genovese and few leaves of fresh basil.