Mezza zita alle erbe

  • difficulty


  • 400 g0SX0017
  • 1 small bouquet garnish (marjoram, Italian parsley, basil, chive)
  • 200 g Mascarpone
  • ½ glass milk
  • garlic
  • Parmesan cheese
  • salt and pepper
Mezza Zita n° 17


Finely chop the herbs with the garlic, add the mascarpone and soften the mixture with a dash of milk and a few spoonfuls of oil.Add salt and pepper to taste and use this sauce to dress the pasta, cooked al dente in plenty of boiling salted water. Sprinkle generously with grated parmesan and serve.