This recipe features white corn Bontasana pasta with spirulina, a freshwater weed with a delicate yet persistent flavor perceptible by smell; it matches well with the savory marine taste of roe, to be finally completed with courgettes and a citrus note. The recipe is very easy, rich in sea flavor and nice looking thanks to the intense color of the pasta.
Recipe for 2 people
130g of white corn Bontasana striped Pipe with spirulina
2 teaspoons of raw lemon peel
1 clove of garlic
200g of courgettes
mullet roe (a whole piece to be grated)
½ glass of white wine
EVO oil, salt and pepper
Wash, cleanse and cut into small half rounds the courgettes, then peel the garlic and brown it in a pan with EVO oil. Add the courgettes and the white wine, then let it cook over low heat for 10 minutes. In case it looks a bit too dry, add a little cooking water from the pot in which you have to boil the striped pipe for about 11 minutes. Drain the pasta and stir-fry with the sauce in the pan for a few minutes, then grate the roe and finally add the lemon peel. Serve and enjoy it.
