GARGANELLI with WALNUTS 2

GARGANELLI with WALNUTS 2
GARGANELLI with WALNUTS 2 5 1 Stefano Moraschini

Instructions

03526 GARGANELLI with WALNUTS 4 PEOPLE 350 g INGREDIENTS of garganelli, 50 g Walnut kernels, spicy grated pecorino, a sprig of fresh basil, extra virgin olive oil, salt.

PROCEEDING into a mortar 40 basil leaves Peel, wash and towel dry with a paper towel and walnuts.

Add 4 tablespoons of pecorino and pounded it, merging gradually a quantity of salt to taste and oil in sufficient dose to obtain a creamy fluid.

Boil the garganelli pasta in plenty of boiling water and salt in boiling.

Drain them al dente.

Pour the dough in a bowl and season with freshly prepared pesto.

Serve in individual holsters after decorated with some Walnut kernels.

Garganelli with walnuts 2

License

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