Ingredients

250g Italian butterfly pasta, 1 tablespoon (15ml) olive oil, 250g Ricotta cheese, 400g celery (thinly sliced), 2 tablespoons (30g) of whole mustard, 150ml water, 1/2 teaspoon (3g) salt, 1/3 teaspoon (2g) white pepper

Methods

Cook pasta in boiling water for about 20 minutes over medium heat, then remove and rinse with cold water to cool. 2g)

How to Make

Cook the pasta in boiling water over medium heat for about 20 minutes, then remove and rinse with cold water to cool.

Boil the celery in boiling water for 1 minute, then drain.

Place the whole mustard, whey cheese and celery slices in a large bowl and whisk together, then season with salt and white pepper.

Take 1/2 portion of the stirred celery sprigs and mix well with the cooked spaghetti butterfly, then place in a special heat-resistant container.

Sprinkle the remaining 1/2 portion of celery sprigs over the spaghetti.

Baking method:

Preheat the oven to 200 degrees Celsius, place the container in the middle of the oven and bake for 25 minutes.