Dosi per 4:
100 g rucola
50 g songino
qualche foglia basilico
qualche foglia menta
olio
sale
100 g pecorino poco stagionato
400 g trenette
pepe
Mescolare la rucola spezzettata con il songino, il basilico e la menta, condire con olio, un pizzico di sale e il pecorino a scaglie. Cuocere le trenette in abbondante acqua salata, scolarle e versarle nelle verdure, pepare, mescolare velocemente e servire subito.
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