Time: 1 ora
Difficulty: Facile

Ingredients for 4 people:
500 g Cheese Triangles Gluten-free pasta from Venice - 200 g mushrooms honeybeans and 1 shallot
½ glass of white wine
150 g gluten-free sausage
For rocket pesto
200 g of rocket - 30 g of peeled hazelnuts
1 clove of garlic - 60 g of Grated Parmesan cheese PDO
200 g of extra virgin olive oil
Extra virgin olive oil
Salt up
ground black pepper

Procedure
rocket and gently dry it; transfer the rocket into the mixer's jug with the hazelnuts, the peeled garlic clove and the oil and operate the blender.Work until a cream is obtained, then add the Parmesan and blend for a few seconds; transfer the pesto obtained in a bowl and cover it flush with oil, if you want to get a better shine, add an ice cube.
Wash the mushrooms well and cut them in half lengthwise, finely chopped shallots before clean it well, pour into a pan with three tablespoons of oil and let it cook for a few minutes on a gentle flame, add the mushrooms and sausage without casing, blanch everything, taking care to mix the gluten-free sausage from time to time. , blend with the wine and let it evaporate.
Put a pot of water on the stove and bring to a boil, add salt and cook the gluten-free triangles for a few minutes.when they come back to the bottom, drain everything in the pan with the mushrooms and let them all cook well.
Take the individual dishes and put a spoonful of pesto in the bottom of the dish, adding the triangles in the center and the dressing around the plate.

Recipe of the Chef Marco Scaglione
Photo Iuri Niccolai