Pesto Pasta with Preserved Lemon
INGREDIENTS:
Fresh short shape pasta (Casarecce and Garganellli work great!)
1 jar of Cipriani Organic Basil Pesto
Pecorino Romano cheese
House Preserved Lemon
DIRECTIONS:
Cook pasta in boiling salted water until al dente.
Using a large bowl, mix the pesto and cooked pasta together.
Use a little pasta water to homogenize the sauce.
Plate the dish, grate the pecorino all over and add some finely diced preserved lemon.
*Chefs tip: Don't heat the pesto in a pan! It will turn brown and bitter.
