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Bucatini with mint


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For 4 people:
400 g farfalle pasta
1 sprig of mint
1 bunch of parsley
40 g pine nuts
1 clove of garlic


Peel and chop mint and parsley in a large skillet heat the oil, saute garlic and red pepper and then delete them.
Aside from roasted pine nuts and quickly remove from fire.
UN 3/4 of the chopped herbs (the amount may vary according to your taste).
Cook the pasta in salted water not too: "al dente" and sauté over high heat with the salad dressing by combining the pine nuts at the end.
Add a grinding of pepper and finish with remaining chopped herbs.

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