Tortiglioni all’insalata di pesto e pomodorini

Tortiglioni with pesto salad and tomatoes

Ingredients for 4 persons:

  • 380 Tortiglioni di Gragnano IGP
  • 200 g cherry tomatoes
  • 25 g fresh basil
  • 10 g pine nuts
  • 15 g Pecorino Romano
  • 30 g Parmesan cheese
  • 1 clove of garlic
  • 50 g evo oil
  • Salt to taste 

 

DIRECTIONS 

To prepare the pesto, clean the basil leaves with a cloth and place them in a blender together with the peeled garlic, pine nuts, grated Parmesan cheese and salt

Pour in the oil and start blending at low speed

Gradually add the remaining oil until creamy and smooth

Transfer the pesto to a bowl and keep it aside in water and ice to maintain its bright colour. Meanwhile, cook the Tortiglioni al dente in plenty of salted water.

Pour them into a bowl and add the pesto and the halved cherry tomatoes. Stir well

Garnish with a handful of toasted pine nuts, a few slivers of pecorino cheese and a tuft of fresh basil

Leave to cool and take with you for a perfect outing.

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