Recipes with Pennepasta

Pennepasta with dressing of blue Castello or goat cheese, tomatoes and black olives

The pasta is cooked al dente in lightly salted water and rinse thoroughly. The tomatoes cut into both, and olive flesh cut from the stones, the carrots julienneskæres, IE. in thin strips. Blue castello or goat cheese. Cream cheese, yogurt or oil blended to

Fettuccine with parma ham, Emmental and artichokes

Cook the pasta al dente in lightly salted water. Rinse with cold water. The artichokes cooked in approx. ½ hour in lightly salted water. The leaves touched by, and bottoms are cleaned for beard and cut into slices. Parma ham and Emmental cheese cut into thi