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CAVATAPPI WITH PESTO ROSSO

Ingredients (4 servings):
  • 10 sun-dried tomatoes
  • 1 small bunch of basil
  • 50 g. Parmigiano-Reggiano cheese
  • 50 g. pecorino
  • 1 tablespoon pine nuts
  • 10 walnuts
  • Half a cup olive oil
  • Salt, pepper to taste
  • 2 garlic cloves
  • 2 tablespoons water
Execution: In a large pot, cook the Cavatappi Primo Gusto in plenty of water, according to the package instructions. Throw all the ingredients, except for the oil, in a food processor and pulse to medium-high speed. Process the mixture and add another tablespoon of water if needed. At the same time, slowly drizzle in the olive oil. Once the pasta is ready, strain it but save some of the pasta water. Transfer the pasta back in the pot, together with the pesto, mix well and if needed, add some of the pasta water you sat aside. Serve with freshly grated parmesan.