Torti
Torti au pesto et tomates séchées
-
400g of Panzani Torti
-
2 garlic cloves
-
1 bunch of basil
-
200g Parmesan
-
2 dl oil
-
50g pine nuts
-
80g sun-dried tomatoes
-
Salt
-
1. Throw the pasta into pre-salted boiling water for 7 minutes.
-
2. Make the pesto by combining 100 g Parmesan, basil, garlic, pine nuts, and oil in a mortar & pestle or a blender.
-
4. Serve gently, sprinkled with Parmesan. In order to maintain the fresh green colour of the pesto, avoid reheating it.
Vous aimerez aussi
Salade de Farfalle au surimi et aux raisins secs
Farfalle
Cuisiner
Farfalle aux trois poivrons
Farfalle
Cuisiner
Serpentini aux légumes
Serpentini
Cuisiner