Pappardelle with Pesto and Buffalo Mozzarella
Procedure: 20 minutes
Cooking: 10 minutes
- Put a large pot and a saucepan to boil on the heat, both filled with plenty of salted water.
- Drain the pasta al dente and season it with the pesto, mixing well. Then add the diced olives and the cheese cubes and mix again. You can serve the pasta on the table both hot and warm and at room temperature.
- Slice Buffala mozzarella in 2 and serve on top of pasta.
- Finish with Grated Parmesan and a splash of EVOO.