A refined dish that combines the creaminess of buffalo mozzarella with the fresh flavor of kiwi and the uniqueness of Venere spaghetti.
Cook the spaghetti in boiling salted water for about 6 to 8 minutes. They must remain al dente.
Meanwhile, drain the mozzarella and cut the kiwi into cubes.
Prepare the kiwi and arugula pesto as described in the previous recipe in my profile.
After draining the pasta, you can proceed in two different ways: 1. Drain the pasta and toss it in a pan with extra virgin olive oil. Then off the heat, season it with the pesto, the diced kiwi and the buffalo mozzarella.
2. Drain the pasta, place it in a bowl and season with raw oil. Then plate with the pesto, the diced kiwi and the buffalo mozzarella
The contrast of colors and flavors pairs perfectly. You can find the reel with the method on my Instagram profile.
Italia, Liguria
| Energy (kcal) | 181.16 |
| Carbohydrates (g) | 21.93 |
| of which sugars (g) | 4.84 |
| Fat (g) | 6.48 |
| of which saturates (g) | 3.53 |
| Protein (g) | 9.48 |
| Fibre (g) | 1.41 |
| Salt (g) | 0.06 |
