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Farfalle Rigate n.66 with acacia honey and rocket pesto

RECIPES LA MOLISANA


Farfalle Rigate n.66 with acacia honey and rocket pesto

 
PREPARATION

INGREDIENTS:

  • 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

INSTRUCTIONS:

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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Your favourite recipes are your favourite clothes, they mirror your personality. 

Cooking is an act of personal expression. Nobody knows this better than Nicola Vizzarri.
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.

 Cooking is also a ceative conversaion between chef and diners. Antonio Trotta,  young chef from the Honda Gresini team, draws inspiration from his word travels, enjoys experimenting with different flavours and loves to share his experiences with his diners. He has created La Molisana's The World Fusion Recipes so that you can experiment with your own ideas.

These recipes have been created exclusively for La Molisana and you.
Enjoy your meal.