Pasta with stridoli pesto, spring sauce and Cervia mussels
We have lost our minds with these flavours!
Passion for food, Emilian by birth, Irene Bombarda has become Ambassador of the city that has adopted her: Cervia.
With her blog Uno Spicchio Di Melone, Irene takes us on a journey through a thousand flavours. A combination of colour and taste, her recipes are a joy for the eyes and palate.
Among the protagonists of his dishes are the local products. In this recipe, land and sea meet in a sauce with Cervia mussels and stridoli.
Ingredients
- Cervia mussels
- Stridoli
- Asparagus
- Agretti
- Garlic
- Pine nuts
- Parmesan cheese
- Extra virgin olive oil
- Trapani pasta
Preparation
Stridoli pesto is very easy to make.
Blend all the ingredients together: stridoli, garlic, pine nuts, parmesan, oil.
For the spring sauce, sauté (with a drizzle of oil) the asparagus, stridoli and agretti.
Our friend Irene suggests adding the asparagus tips only the last 5 minutes of cooking.
The protagonist is the Cervia mussel.
Appreciated all over the world (even by starred chefs) thanks to its peculiar organoleptic characteristics of taste and texture.
Just a moment in the pan to let them open and keep all their flavour intact.
Add them to the pasta and stir-fry.
A Trapanese pasta was chosen for this recipe. We are sure it also goes well with a good plate of strozzapreti from Romagna.
Excellent as a hot dish but also tasty as a cold one.
With a passion for food, Irene Bombarda takes us on a journey through a thousand flavours with her blog Uno Spicchio Di Melone.
We are happy to have her among our Ambassadors.
Official Tourist Information Site of Cervia