500g of cooked chicken or ricotta
Pesto
6 tablespoons of olive oil
2 tablespoons of chopped parsley
2 tablespoons of grated pecorino or parmesan cheese
1 tablespoon of pine nuts (or 2 hazelnuts)
2 cloves of minced garlic
Salt to taste
500g of cooked chicken or ricotta
Pesto
6 tablespoons of olive oil
2 tablespoons of chopped parsley
2 tablespoons of grated pecorino or parmesan cheese
1 tablespoon of pine nuts (or 2 hazelnuts)
2 cloves of minced garlic
Salt to taste
In a large pot, bring 5 liters of water to a boil, cover, and let it simmer
Add one and a half tablespoons of salt and let it simmer again
Add the capelets in batches, stir, and cook without covering until al dente
Drain immediately
Pesto
Combine all ingredients except for the capelet and mix. Reserve
Cover the capelets with the pesto, mix quickly, and serve immediately.
