Mango Mescut with Pasta

Ingredients

• Pasta
• Salt to tasta
• MANGO MESCUT
• Lettuce
• Strawberries
• Balsamic vinegar
• Crusty bread

This recipe can be made for as few or as many just by varying the amounts.

Directions

In a large pot, boil water. For each cup of pasta allow 8 cups of water. When water has reached a rolling boil, add salt to taste.

Add the required amount of pasta and cook for the suggested time on the packaging.

Drain and add MANGO MESCUT. Allow one tablespoon MESCUT per person to the pasta. As there is a good quantity of oil in the MESCUT there is no need to add any oil to the cooked pasta to keep it separate.

Use Gnocchetti Sardi (18 min to cook al dente) or any pasta which is bite sized and has “ribs” so that the Mescut can infiltrate the ridges.

To accompany this a green salad with sliced strawberries goes well. If you wish you can add a splash (and just a splash) of balsamic vinegar to the strawberries 10 minutes prior to adding to the greens.

Always have crusty bread – no butter. Thus ensures you get every last drop of the sauce!