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