Gluten-free Tubetti pasta with mint

Serves 4

350 g of gluten-free tubetti pasta
150 g of caciocavallo cheese
Mint leaves
extra virgin olive oil
Salt and pepper as required

Instructions

Cook the gluten-free tubetti pasta according to the packaging directions, drain and keep the cooking water.

Empty the pasta into a large pot, add extra virgin olive oil for flavour, the caciocavallo cheese roughly chopped, 2-3 tablespoons of the cooking water set aside and finally the chopped mint leaves.

Add pepper and serve immediately.