INGREDIENTS:

350 g orecchiette (or other pasta shape)
1 pack of dried pulled horsemeat
1 bag of rocket leaves
100 g brie
fresh cream
100 g Parmigiano cheese, grated
pepper
hot paprika
salt
extra virgin olive oil

METHOD:

Cook the pasta as indicated on the packet.
Remove the rind from the brie, cut it into pieces and put into a bowl; heat the fresh cream, pour it warm over the brie, and sprinkle with paprika.
Stir to give a velvety consistency. Adjust salt and pepper if necessary.

Drain the pasta and toss in a frying pan with a drizzle of oil, together with the rocket and the horsemeat. Take of the heat, add the brie cream and cheese.