Ingredients for 4 persons:
- 600 gr/ 21 oz of pansoti
- 300 gr/ 10 oz of walnut sauce
- 1 tablespoon of cooking cream
Boil pansoti in abundant salty water. In a pan, add walnut sauce and cooking cream to pansoti. Place them in a plate, add a tablespoon of walnut sauce and decorate with walnut kernels and marjoram leaves.
Created by chef Tina Cosenza of Ristorante Teresa for “Il Pesto di Pra’”.