Pasta al pesto with almonds
Instructions
Blend in a blender herbs with 1 pinch of salt, by dropping the oil flush.
Bring to a boil salted water for pasta; Dip the beans sprouted and washed; After 5 minutes add the noodles; cooked al dente drain and drizzle with pesto, toasted almonds, crushed pepper and cheese.
Ingredients and dosing for 4 persons
- 400 g of type pasta tagliolini with eggs
- 20 leaves basil
- 4 sprigs of fresh thyme
- Few sprigs of fresh marjoram
- 200 g of green beans
- 2 tablespoons of almond
- 60 g of grated parmesan cheese
- Olive oil extra virgin
- 1 pinch of salt
- Pepper