Ciuffetti with arugula and speck
Tidbits...these little pasta purses lightly coated with extravirgine olive oil and served on a bed of pesto are elegant and so simple.
Ingredients
- Ciuffetti - 400 g
- Arugola Almond Pesto - 150 g
- Speck - 2 slices per person
- Chives - 2 stems per person
- Olive oil - 1 T
Instructions
- Cook Ciuffetti in abundant lightly salted water according to directions
- Drain and coat lightly with olive oil. Place Ciuffetti on a bed of pesto accompany with speck and serve hot.
