- 380 Tortiglioni di Gragnano IGP
- 200 g cherry tomatoes
- 25 g fresh basil
- 10 g pine nuts
- 15 g Pecorino Romano
- 30 g Parmesan cheese
- 1 clove of garlic
- 50 g evo oil
- Salt to taste
DIRECTIONS
To prepare the pesto, clean the basil leaves with a cloth and place them in a blender together with the peeled garlic, pine nuts, grated Parmesan cheese and salt
Pour in the oil and start blending at low speed
Gradually add the remaining oil until creamy and smooth
Transfer the pesto to a bowl and keep it aside in water and ice to maintain its bright colour. Meanwhile, cook the Tortiglioni al dente in plenty of salted water.
Pour them into a bowl and add the pesto and the halved cherry tomatoes. Stir well
Garnish with a handful of toasted pine nuts, a few slivers of pecorino cheese and a tuft of fresh basil
Leave to cool and take with you for a perfect outing.
