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Ingredients
Pesto di nocciole e basilico
- 20 g di basilico fresco, le foglie lavate ed asciugate
- 15 g di nocciole sgusciate
- 30 g di olio extravergine di oliva
- ¼ di spicchio di aglio
- 20 g di Parmigiano Reggiano a pezzi
Terminare la prearazione
- 1200 g di acqua
- 1 cucchiaino di sale grosso
- 80 - 100 g di pasta corta, tipo fusilli
- Nutrition
- per 1 porzione
- Calories
- 3046 kJ / 728 kcal
- Protein
- 18.1 g
- Carbohydrates
- 59.3 g
- Fat
- 46.5 g
- Saturated Fat
- 18.2 g
- Fibre
- 3.4 g
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