Ingredients for 4 persons:
- 250 gr of tagliolini Filotea
- 1 bunch of kale
- sunflower seeds
- 180 gr pecorino siciliano
- chilli to taste
- extra virgin olive oil
- salt
Directions:
Prepare the kale .
Wash the leaves and cook in steaming for 20 minutes. Toasting sunflower seeds, blend the kale with little cooking water, then add pecorino siciliano, sunflower seeds and chilli.
Blend until the mixture is smooth and homogeneous, then add oil flush and blend to obtain a creamy consistency, then add salt to taste.
Cook the Tagliolini in plenty of salted boiling water, drain the pasta, season with the cream of kale and enjoy!
Buon appetito!
Ringraziamo Serena Grossi, foodblogger toscana di L’omindipanpepato autrice della ricetta realizzata con la nostra pasta all’uovo e della foto.
