GARGANELLI with WALNUTS 2
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.