COLD BRESAOLA AND RICOTTA PASTA with arugula, easy and quick, perfect dish for lunch or dinner, summer recipe ready in a few minutes, creamy and delicious.
Delicious cold bresaola and ricotta pasta, a tasty first course that is prepared in a few minutes, simple and good even to take to the beach, ideal for lunch or dinner for the whole family.
The recipe for bresaola and ricotta pasta is very simple, of course you have to cook the pasta first and then add all the other ingredients for the dressing and it is ready to be served.
Of course, you can add other ingredients such as carrots, green beans, cherry tomatoes, courgettes, or even more ricotta if you like a creamier dish, or you can replace the ricotta with cream cheese or robiola.
Also excellent with the addition of boiled eggs and corn as is done with cold summer risottos.
A fresh and light dish with few calories, summer and pleasant, bresaola has few calories but if you don’t like it, you can use smoked ham or cooked ham.
Follow me in the kitchen today, there is cold bresaola and ricotta pasta!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.75 oz bresaola
- 3.5 oz ricotta
- 0.7 oz arugula
- 5.6 oz pasta
- 10 black olives
Preparation
Boil the pasta, then drain it al dente and put it back in the pot.
Add the ricotta and mix immediately, then add the bresaola cut into pieces.
Cut the olives into pieces or leave them whole and add them to the pasta, mix again, serve on plates and add the arugula.
Bon appétit
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