Low difficulty – Preparation 10 minutes – Cooking 10 minutes
Ingredients for 6 people
480 g of fresh trofie | 250 g of fresh ricotta vaccinates | 200 g cherry tomatoes | 150 g of drained tuna | 140 g of rocket | Extra virgin olive oil olive oil, to taste | An untreated lemon | 2 bay leaves | Salt and Pepper, to taste
1.Less the trofie for 10-12 minutes in abundant salted water and perfumed with a grated of lemon zest and two bay leaves.
2. Put in the mixer glass tuna, ricotta and some oil. We add a few drops of lemon and a pinch of salt and whisk the whole.
3. A part, we blend the rocket with a ladle of cooking water some pasta, a pinch of salt and a drizzle of extra virgin olive oil.
4. We wash the cherry tomatoes and cut them with washers. Let’s put them in a bowl and season them with a pinch salt, a little black pepper and a drizzle of extra virgin olive oil.
5. Drain the trofie and pass it pan-fried with tuna cream. Let’s put them on the plate and season them
with a few drops of pesto of rocket salad. We decorate with cherry tomatoes and we serve.