Summer pasta with walnut pesto

Summer pasta with walnut pesto
Summer pasta with walnut pesto 5 1 Stefano Moraschini

Instructions

2_03275 SUMMER AGNOLOTTI AL PESTO to NOCI INGREDIENTS for 4 PERSONS 600 g of agnolotti with ricotta and herbs, 200 g of walnuts, 70 g of extra virgin olive oil, 30 g of grated Parmesan, bread crumbs soaked in milk, a clove of garlic, a twig of Marjoram (20 leaves).

In a small mortar with a wooden pestle carefully mix the walnuts, introduced little by little, the chopped garlic, marjoram and grated cheese.

Add the oil, a spoonful of warm water, bread crumbs and stir until you have a smooth sauce.

Cook the pasta in boiling salted water for about 5 minutes, drain them gently, sprinkle them with Walnut Sauce and serve hot.

Summer pasta with walnut pesto

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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