The cheese cubes and oil with sundried tomatoes gently bind together all ingredients and add a nice herbal finish
Serve this pasta cooled in tumbler glasses as an appetizer
Bring the water to the boil and add salt and the tortiglioni (± 8 min.). Peal the avocado and remove the stone from the heart before cutting into bite size pieces. Chop finely the red chili and shred the garlic clove. Cut or tear the cured ham in bitable pieces. Drain the pasta and add it with the cured ham, avocado, chili and garlic to a bowl. Add the Apetina white cheese cubes frais emballé in oil with sundried tomatoes to the bowl and gently toss together before adding the zest of ½ lemon. Take off the leaves of the thyme and oregano and finish the pasta with the herbs. Season with seasalt and black pepper to your taste. No need to add extra olive oil as the oil from the cubes is rich in flavour and matching with the pasta.
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