Mezza Manica Glutiniente with arugula and walnut pesto with cherry tomatoes and chunks of primosale cheese
Mezza Manica Glutiniente with arugula and walnut pesto with tomatoes and chunks of primo sale. A dish that is simple to prepare and good to taste.
Mezza Manica Glutiniente with arugula and walnut pesto is an alternative to basil pesto and can be enjoyed in any season, as arugula can now be found year-round. We added cherry tomatoes, walnuts and chunks of primosale. A truly delicious dish that pleases all palates and is very simple to prepare.
Arugula and walnut pesto is certainly less well known than the classic with basil and pine nuts, but it packs a very delicious flavor with a bitter and spicy aftertaste.
Mezza Manica Glutiniente is a pasta format that goes very well with this type of sauce, the gold drawing and slow drying during the process allows it to always be enjoyed al dente even cold.
- Tempo di preparazione20 min
- Tempo di cottura16 min
- Tempo totale36 min
- Preparation Time20 min
- Cooking Time16 min
- Total36 min
Per il condimento
- 100 g primosale cheese
- 60 g arugula
- 10 cherry tomatoes
- 7 walnuts
- q.b extra-virgin olive oil
- 2 tbsp pecorino cheese q.b of salt
Per la pasta
- Mezza Manica Glutiniente
To make the Mezza Manica Glutiniente with arugula and walnut pesto with cherry tomatoes and chunks of primosale first of all you will need to start with the arugula and walnut pesto. It is not necessary to prepare this dressing in advance, as it is made in a few minutes.
Coarsely chop the arugula, then place it in the food processor along with the walnut kernels; add the tablespoons of extra virgin olive oil, Pecorino Romano DOP and finally a pinch of salt.
Operate the food processor at a medium speed, then blend until you obtain a thick, full-bodied cream. Momentarily set aside the arugula and walnut pesto and proceed to cook the pasta.
Place a pot with plenty of salted water on the stove and as soon as it comes to a boil cook the Mezza Manica Glutiniente. While you are waiting for the pasta to be cooked, wash the cherry tomatoes thoroughly and cut them into 2 parts.
Stir the pasta occasionally and when it is al dente drain and toss with the arugula pesto. Top the dish with the cherry tomatoes, pieces of crumbled walnuts and chunks of primo sale. This dish can be eaten either at the time of preparation or cold.