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 Mini Farfalle au petits pois, jambon et tomates
Mini Farfalle
Cuisiner
Gratin de Chifferini aux courgettes
Coquillettes
Cuisiner
Salade de Farfalle aux courgettes, feta et pignons
Farfalle
Cuisiner
Fusilli sauce au gorgonzola et courgettes
Fusilli
Cuisiner