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Pasta & Company

Advice from the chef

Savory and refined recipes, perfect for those who seek healthy and quick solutions for lunch and dinner that are truly appetizing!

Agnolotti del plin with citrus fruit pesto

Preparation
15 minutes
Difficulty
Low
Type of past
Plin (pinched ravioli)

Ingredients to serve 4 persons

1
orange
1
lemon
30 gr
pine nuts
60 gr
parmesan cheese
1
garlic clove
to taste
salt

Condiment

Citrus fruit pesto

Procedure

Toast the pine nuts in a pan and cut the garlic clove lengthwise and remove the center sprout. Peel the orange and the lemon, dice the peel. Put everything into the mixer, together with Parmesan cheese and blend until you get a smooth cream. Cook the P&C Fresh Pasta and saute it in the condiment. Plate, garnishing with orange slices and basil leaves.

Tips from the chef

You can use almonds instead of pine nuts. When cutting the peel, eliminate the white part that would give a bitter taste to the preparation. Add oil, if the mix is too thick.

You should also try this recipe with:

Agnolotto Gran Torino
Sardinian quadratoni
Gran Plin with pesto and green beans
Raviolo with shrimps and zucchini
Spaghetti alla chitarra

Advice from the chef

Savory and refined recipes, perfect for those who seek healthy and quick solutions for lunch and dinner that are truly appetizing!