First course

Tri-colour pasta with chestnuts and speck

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Preparation
15 min
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Servings
4 people
restaurant
Course
First course
With:
Ingredients:

  • 4 TBSP Chestnut purée
  • 400 G TRI-COLOUR PASTA
  • 1 TBSP OLIVE OIL
  • 200 G SPECK, DICED
  • 400 G MASCARPONE
  • 1 DL MILK
  • QB SALT, PEPPER

Description:

Cook the pasta in salted water.

Heat the oil, add the diced speck and sauté.  Make a puree with the chestnuts and add the mascarpone to create a cream.

Add salt and pepper to taste. Add the milk and bring to the boil.

Pour the sauce over the pasta, mix and serve.