Farfalle Rigate n.66 with acacia honey and rocket pesto


Farfalle Rigate n.66 with acacia honey and rocket pesto



  • Farfalle Rigate n.66 La Molisana   320g
  • Rocket   200g
  • Shelled walnuts   100g
  • Grated parmesan cheese   60g
  • Grated pecorino romano cheese   60g
  • Pine nuts   20g
  • Garlic   2 cloves
  • Acacia honey   1 tablespoon
  • Extra virgin olive oil   to taste
  • salt and pepper   to taste


Boil the water in a pot. Bring the water to a boil and cook for 10 seconds the previously cleaned and washed rocket. Drain and cool in ice water. Remove from the cold water, wring out, and put in the blender.

Combine extra virgin olive oil and whisk, add the previously blanched garlic, walnuts, pine nuts and honey, continuing to whisk. End with the addition of parmesan and pecorino cheese, mix well. Season with salt and pepper.

In boiling salted water cook the Farfalle Rigate 66, drain when al dente and season with rocket pesto. 

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Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

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