A refined dish that combines the creaminess of buffalo mozzarella with the fresh taste of kiwi and the uniqueness of Venere spaghetti.
Cook the spaghetti in salted boiling water for about 6 to 8 minutes. They should remain al dente.
Meanwhile, drain the mozzarella and dice the kiwis.
Prepare the kiwi and arugula pesto as described in the previous recipe on my profile.
After draining the pasta, you can proceed in two different ways: 1. Drain the pasta and sauté it in a pan with extra virgin olive oil. Then off the heat, season it with the pesto, diced kiwi, and buffalo mozzarella.
2. Drain the pasta, place it in a bowl, and season it with raw olive oil. Then plate it with the pesto, diced kiwis, and buffalo mozzarella.
The contrasts of color and flavor pair perfectly. You can find the reel with the procedure on my Instagram profile.
Italia, Liguria
| Energy (kcal) | 217.43 |
| Carbohydrates (g) | 24.13 |
| of which Sugars (g) | 3.99 |
| Fat (g) | 9.27 |
| of which Saturates (g) | 1.81 |
| Protein (g) | 10.24 |
| Fiber (g) | 1.27 |
| Sale (g) | 0.07 |
