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Pasta Biancoverde


  • 1 x 120g of Galbani Fresh Mozzarella, diced
  • 80g rigatoni pasta per person
  • 200g rocket leaves
  • 1 clove garlic, finely chopped
  • 5 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper

Preparation Instructions

  1. Bring a large pan of water to boil, once boiling add a little salt and add the rigatoni.
  2. Roughly chop the rocket leaves.
  3. While the pasta is cooking, heat the oil in a frying pan over medium heat and sauté garlic until it starts to brown and remove, leaving flavoured oil in the pan.
  4. In same pan wilt half the rocket leaves.
  5. Drain the cooked pasta, add to the pan and gently sauté.
  6. Add remaining rocket.
  7. Pour the pasta and rocket into a serving bowl and toss with the diced Galbani Fresh Mozzarella.
  8. Season with salt and black pepper and serve immediately.
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