Truffle pasta
2-3 portions
1 jar truffle and cep paste
1 pkg (250 g) fresh ribbon or egg pasta
4 tbsp rocket, coarsely chopped
Tuscan virgin olive oil
finger salt and freshly ground black pepper
grated Parmesan cheese
Open the truffle paste jar and warm it in hot water. Cook pasta according to the instructions on the package. Drain. Mix with the truffle paste. Add rocket. Divide onto warm plates and pour a spoonful of olive oil on each portion. Season with salt and pepper and sprinkle Parmesan on top.