Fancy ribbons
Instructions
Strip the kernels of nuts and crush them in a mortar with a handful of pine nuts, Arugula and sliced tomatoes until you obtain a cream.
Season with salt and add approximately 80 g of olive oil extra virgin and 1 pinch of salt.
Bake the ribbons, drain, keeping aside a little cooking water to mix the cream, then toss, mixing well and add the grated parmigiano reggiano.
Ingredients and dosing for 4 persons
- 250 g of type pasta ribbons
- 15 nuts
- Pine nuts
- 2 ripe tomatoes
- 1 bunch of arugula salad
- Parmigiano-reggiano
- 80 g of olive oil extra virgin
- 1 pinch of salt