Ingredients
200 g/ 7 oz blu di bufala (Italian blue-veined cheese), 40 g/1.41 oz soy, 20 g/0.7 oz wasabi pearls, 400 g/ 14 oz Bossolasco durum wheat pasta, 100 ml/3.38 fl. oz cream.
Method
Cook the pasta. Melt the cheese with the cream. Drain the pasta in the blu di bufala and mix. Add wasabi pearls and soya.