Farfalle tricolore al pesto di rucola e noci
Ingredients
(4 people)
For the rocket and walnut pesto:
100 g fresh rocket
4 shelled walnuts
½ clove garlic
1 pinch salt
40 g Parmigiano Reggiano DOP aged 40 months, grated
2 level tablespoons extra virgin olive oil from Taggiasca olives
For the pasta:
320 g Arrighi tricolor farfalle
Water and coarse salt to taste
To garnish:
Freshly ground black pepper to taste
Grated Grana to taste
Preparation
Prepare the rocket and walnut pesto:
In a blender or food processor, add the rocket, shelled walnuts, garlic, a pinch of salt and grated Parmesan. Blend everything together, gradually adding the extra virgin olive oil to obtain a smooth and velvety cream. Set aside.
Cook the pasta:
Bring plenty of salted water to the boil and cook the Arrighi tricolor farfalle following the times indicated on the package. Drain them al dente, keeping a ladle of cooking water.
Stir the pasta:
Transfer the drained pasta to a pan off the heat. Add the rocket and walnut pesto and mix gently. If necessary, add a little cooking water to obtain a creamier consistency.
Serve:
Plate the tricolor farfalle and complete each portion with a grind of freshly ground black pepper and a sprinkling of grated Parmesan.
Share
