Aromatic paste to cream cheese
Instructions
Wash well the tuft of parsley and the bunch of Arugula, asciugali and tritali together with the garlic clove. Put the cheese in a bowl and incorporates the bouquet garni; then transfer the cream in a saucepan. Cook the pasta al dente in salted water and pass it in a pan by adding little by little its cooking water to keep soft.
Blend everything well sprightly on the heat for a few minutes, then add the oil, ground black pepper. Stir well and serve immediately.
