Fusilli al green (3)
Instructions
Using a mixer, mix together walnuts walnuts, garlic, peeled, rinsed and dried with a paper towel and the Sage washed with care.
Pour the mixture into a bowl and add cheese and olive oil and mix with a wooden spoon.
Keep on stirring the whole thing by joining gradually also the béchamel sauce, until you get a homogeneous cremina.
Meanwhile, boil the fusilli in salted water until al dente, drain and pour into a soup tureen.
Toss with the sauce and serve immediately.
Ingredients and dosing for 4 persons
- 400 g of type pasta fusilli
- 3 bunches of sage
- 3 cloves of garlic
- 50 g of walnut kernels
- 2 tablespoons of grated parmesan cheese
- 2 tablespoons of grated pecorino cheese
- Olive oil
- Bechamel
- Salt