This recipe is more complex than those presented in this blog because it includes two preparations: pasta with its dressing and the Romesco sauce with which to garnish it. Do not be frightened by the appearance, this realization is simple to replicate and will make you look great with your guests!

250 g of hemp caserecce
120 g fresh goat cheese
100 g red beans ready to use
120 g of scaldatelli
1 carrot
1 clove of garlic
1 teaspoon chili powder
a pinch of paprika
80 g Romanian sauce*
extra virgin olive oil, salt and pepper.


Clean the carrot, cut into a spiral with the appropriate accessory and season with oil, salt and pepper. Keep aside.

Clean the scaldatelli and cut them into thin slices lengthwise.

In a pan fry the garlic in oil, salt, pepper and chilli. Combine the heaters, cover with water and cook until they are quite soft.

Cook pasta in plenty of water.

Meanwhile remove the garlic from the vegetables, add the goat cheese previously softened in a drop of water or milk and stir well.

Drain the pasta al dente, add it to the rest of the ingredients and finish cooking with a ladle of vegetable water. Finally, add the beans, the romesco sauce and mix well.

Serve the pasta by adding the carrot spirals and a pinch of paprika.

For Romesco sauce* (doses per 200 g)
200 g of red peppers
200 g of tomatoes
1 clove of garlic
30 g of shelled almonds
1 teaspoon of wine vinegar
1 pinch of paprika
2 tablespoons of extra virgin olive oil
salt and pepper to taste.

Clean the peppers and tomatoes without the seeds. Grill the vegetables on a hot plate for about 15 minutes. Roast the garlic together with the almonds on a baking sheet coated with baking paper for 10-15 minutes.
Transfer the peppers and tomatoes roughly cut into a mixer. Add vinegar, oil, salt, pepper and paprika and blend until you get a thick and homogeneous mixture.