Pappardelle de Vegetales (4 personas)
Vegetable Pappardelle
400 gr. Papardelle pasta
A handful of ruccula
250 gr. Cherry tomatoes
Salt, pepper
1 Garlic clove
Paltita avocado oil
Cut the cherry tomatoes in quarters.
Wash the ruccula and spin dry, make sure there is no excess water, set aside.
Bring a generous amount of water with salt to boil, introduce the pasta and wait until it is “al dente”.
Heat the avocado oil in a frying pan; fry the garlic until it is golden.
Remove the garlic from the pan, add the pasta and then the tomatoes.
Turn the burner off and add the ruccula, salt, pepper and some grated Parmesan cheese, if you like.
Serve and enjoy.