Pappardelle with Pesto
Ingredients: -
“Divella” extra virgin olive oil
“Divella” Pappardelle pasta
“Divella” Pesto sauce
1/2 cups walnuts, toasted, chopped
Parmigiano Reggiano cheese
2 cloves chopped garlic
Fresh Parsley leaves
Salt & pepper
Preparation: -
Heat a pot with 2 liters of water. When the water boils, add ½ tbsp of salt & ½ tbsp of oil bring to a boil again before putting the pasta. Cook until al - dente (ie. about 4 minutes). Drain it and set aside.
In a pan add ½ tbsp of oil and crackle chopped garlic with salt. Toss boiled pasta in pan with Pesto sauce; add some of the reserved cooking water (only if required) to thin the pesto. Toss well to coat evenly.
Garnish with chopped walnuts, shaved cheese & parsley leaves. Bon Appetite :)
Ingredients: -
“Divella” extra virgin olive oil
“Divella” Pappardelle pasta
“Divella” Pesto sauce
1/2 cups walnuts, toasted, chopped
Parmigiano Reggiano cheese
2 cloves chopped garlic
Fresh Parsley leaves
Salt & pepper
Preparation: -
Heat a pot with 2 liters of water. When the water boils, add ½ tbsp of salt & ½ tbsp of oil bring to a boil again before putting the pasta. Cook until al - dente (ie. about 4 minutes). Drain it and set aside.
In a pan add ½ tbsp of oil and crackle chopped garlic with salt. Toss boiled pasta in pan with Pesto sauce; add some of the reserved cooking water (only if required) to thin the pesto. Toss well to coat evenly.
Garnish with chopped walnuts, shaved cheese & parsley leaves. Bon Appetite :)
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