Source: oncologiaecucina.it

Presentation

A first course made with bavette, arugula, primo sale cheese, almonds, Parmigiano reggiano, and extra virgin olive oil.

Ingredients

350 g whole wheat bavette

1000 g arugula

400 g primo sale cheese

50 g peeled almonds

2 and a half tablespoons of Parmigiano reggiano (half a tablespoon per person)

5 tablespoons extra virgin olive oil

Preparation

Blend together the arugula, 1 tablespoon of olive oil, primo sale cheese, and a pinch of salt.

Shake the blender/food processor and add a tablespoon of water if needed.

Cook the bavette pasta al dente, keeping 1 cup of the cooking water.

Combine the pasta, pesto, and a little of the cooking water, then toss for one minute.

Serve with a sprinkle of Parmigiano reggiano and toasted almond flakes (toast for 1 minute).

Allergens

• Bavette: Contains gluten
• Arugula: Possible individual allergy
• Primo sale cheese: Milk allergens
• Almonds: Included among allergens in Regulation (EU) 1169/2011
• Parmigiano reggiano: Milk allergens

Notes

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Safety / Intended Use

• Product suitable for individuals with constipation and mucositis only if the pasta is well cooked.
• Not recommended in cases of diarrhea, dysphagia, and xerostomia.
• Product should be prepared in strict hygienic conditions.