LASAGNETTE RICCE from Pastificio Artigianale Alta Valle Scrivia
with Pistacchio pesto
26 Modern Recipes from Pastificio Artigianale Alta Valle Scrivia- A Journey through our 26 shapes through Ligurian Traditions and Modern Recipes, with Stefano Torre from ‘Ristorante Roma’ Montoggio (Genova).
Ingredients for 4 people:
Lasagnette Ricce 400 gr
150 gr Bronte Pistacchi
50 gr walnuts
2 Tablespoons of parmesan
1 clove of garlic
extra virgin olive oil
Grate the parmesan and put to the side, put walnuts, pistacchi, parmesan, salt and olive oil in a processor and grind to a paste.
Add more oil if the mixture seems dry.
Add garlic for a stronger flavour.
Cook the Pasta and drain then toss in a serving dish with the sauce, slackening the sauce with some of the cooking water and serve.
A Production by NGAME and iBANANA, genoese music Trio Universal “Vegiæ Carossette” kindly lent by DEVEGA available on Amazon and iTunes.
Download this recipe from: http://www.pastificioaltavallescrivia.com/en/recipes/lasagnettericce/