Bone Broth Pasta

This simple pasta is just packed full of flavour. With only 5 simple ingredients it's easy for anyone to make! I was inspired to make this recipe from the spicy Calabrian pesto olive oil from my local olive oil supplier. You must use hollow pasta for this recipe, anything else will break apart from the constant stirring. I also don't add any salt to this recipe because parmesan and grana padano add all the sodium you'll need to balance the flavours.

Ingredients

16 oz hollow pasta (rigatoni, penne, etc)

4 cups beef bone broth

2 tbsp Spicy Calabrian Pesto olive oil

Fresh grated Parmesan or Grana Padano cheese

Italian Parsely to garnish

1. Warm bone broth in a small pot

2. In a large sauce pan pour in dry pasta and add broth 1 cup at a time on medium high heat.

3. Stir continuously until broth is absorbed into pasta, adding broth 1 cup at a time until pasta is al dente, this should take all 4 cups of broth.

4. Remove pasta from pan and pour into a large bowl, toss in olive oil.

5. Plate pasta and add parsley and cheese.

6. Enjoy!