The combination of pasta and cheese is known and appreciated everywhere. But what if you enrich the recipe with arugula and garlic cream? That you find yourself serving a dish with an incredible taste. Here’s how to prepare it.
250 g Marchesato multi-legume macaroni
80 g of rocket
40 g black garlic cream
150 g black pepper pecorino cheese + 30 g to serve
1 tablespoon of fresh cream of your choice
extra virgin olive oil and salt
Grate the pecorino cheese in a bowl and save it.
In a pan soften the black garlic cream with a tablespoon of extra virgin olive oil.
Cook the pasta in plenty of boiling salted water. Drain al dente taking care to keep the cooking water.
Transfer the pasta to the pan together with the garlic cream and a few tablespoons of cooking water. Stir over very low heat so as to continue cooking.
Meanwhile add a ladle of cooking water on the pecorino cheese and stir with a whisk until you get a cream without lumps (adding water to the need).
Pour the crème on the dough, add the rocket and stir. Add a ladle of cooking water, a tablespoon of extra virgin olive oil and mantca over low heat.
Serve the macaroni with a few pieces of pecorino cheese.