Ingredients for 4 people:

  • 320 g of semi-wholegrain durum wheat caserecce
  • 120 g ricotta
  • 2 tablespoons sunflower seeds
  • 3 tablespoons extra virgin olive oil
  • 1 small bunches of parsley
  • a few leaves of celery
  • 20 basil leaves
  • a sprig of wild thyme
  • Salt

With a good mixer,  reduce in flour the sunflower seeds, add the herbs and blend together. Adjust with salt, add the oil and the ricotta and you get a soft cream. Meanwhile cook Pasta. Before draining Pasta, save aside a little of the cooking water. Season Pasta with the cream cheese and herbs and if necessary make it softer by adding a bit of the cooking water. Serve hot.