Garofalo Casarecce Pasta - 100% Durum Wheat, Imported from Italy

Cooking time 11 minutes.Bring a large pan of water to the boil and add salt if required. Keeping the water at a rolling boil add the amount of pasta needed. Stir with a wooden spoon to prevent the pasta sticking together and to avoid damaging the pasta. Cook for the recommended time, drain and serve.RecipePasta Casarecce with spinach and gorgonzola cheese.Serves 2Ingredients:180g Garofalo's Casarecce No. 88,100g spinach,70g Gorgonzola,20g butter,3 tablespoons milk,3 tablespoons extra virgin olive oil,1 clove garlic,A pinch of salt,Pepper,Parmesan.Preparation :Wash the spinach and cut it into strips. Put it in a frying pan and cook gently for ten minutes, add a little water if need be to stop the spinach sticking. Mix the oil, garlic, salt and pepper (to taste), and add to the spinach and cook on a medium heat for 5-6 minutes.Cook the pasta in boiling salted water and when it is al dente, add to the pan with the spinach. Add the diced gorgonzola, butter and, if too dry, the milk. Mix it well and serve. A sprinkling of Parmesan cheese and you're done!

Heat Sealed

Recyclable

Full Product Name:Pasta di Gragnano PGIAdditional Information:V-Label (European Vegetarian Union) - v-label.eu