Spaghetti with parsley and pecorino

INGREDIENTS

• 1lb (500 g) Delverde spaghetti

• 3 garlic cloves, thickly sliced

• 5 tbsps grated pecorino (Italian ewe’s milk cheese)

• 4 tbsps extra-virgin olive oil

• parsley, minced

• salt and pepper

Bring a large pot of salted water to a boil and add the spaghetti.

Meanwhile heat the olive oil in a non-stick frying pan and sauté the garlic until golden.

Drain the spaghetti when al dente and transfer to the pan with the garlic.

Season with salt and pepper and stir well.

Sauté for a few minutes then transfer to serving plates and top with pecorino and parsley.

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DELVERDE INDUSTRIE ALIMENTARI S.p.A.
Industrial area – Fara San Martino (CH) - Zip code 66015 – Abruzzo – Italia
VAT number and Registration Code at Company Registry of Chieti (CCIAA): 0177108068
Capital: Euro 14.797.336,00 i.v.
Company controlled by Molinos Rio De La Plata, Buenos Aires (Argentina)