Ingredients
- 400 g of Casarecce
- 1 Garlic Pelée
- 50 g pine nuts
- 100 g grated parmesan
- 100 g fresh basil + a few leaves
For decoration
- 15 cl of olive oil
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Salt and mill pepper
Preparation
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Put the garlic in a blender with the pine nuts, grated parmesan, basil leaves and olive oil, salt and pepper according to your taste, mix and reserve in the fridge.
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Cook the Casarecce the time indicated on your package. Drain them then mix them in a large bowl with the pesto.
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Place the pasta on hollow plates and decorate with fresh basil leaves. Rectify the seasoning if necessary. Enjoy hot.