Paste cu anghinare si rucola

Paste cu anghinare si rucola photo

4 portii

500 gr paste
50 gr parmezan ras
100 gr cascaval tare, ras marunt
Zeama de la o lamaie
3 linguri ulei de masline
280 gr anghinare (din borcan) tocata grosier
200 gr masline
100 gr rucola
Sare, piper

 

Pastele se pun la fiert in apa cu sare. Zeama de lamaie se amesteca cu uleiul si cascavalul ras marunt. Se scurg pastele (pastrand cateva linguri din apa in care au fiert) si se amesteca bine, la cald, cu zeama de lamaie cu ulei si cascaval, anghinarea, 2 – 3  linguri din apa pastrata si maslinele. Se adauga piper, rucola si parmezanul si se impart pe farfurii.

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