Torti

Torti au pesto et tomates séchées

Ingredients

4
20min
  • 400g of Panzani Torti
  • 2 garlic cloves
  • 1 bunch of basil
  • 200g Parmesan
  • 2 dl oil
  • 50g pine nuts
  • 80g sun-dried tomatoes
  • Salt
pasta

Preparations steps

  • 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.

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