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Gemelli alla fornaia; basil, walnuts and pecorino cheese |

Vegetables and Fruits

A typical Tuscan pasta dish.

Note

Parmesan cheese can be used in place of Pecorino cheese.

Ingredients

Recipe for 4 servings

Sauce

40 Gr

Basil

40 Gr

Pecorino cheese

40 Gr

Walnuts

100 Ml

Olive oil

2 Unit(s)

Ice cubes

Pasta and toppings

300 Gr

Conchiglioni pasta

50 Gr

Pecorino cheese

2 Unit(s)

Zucchini

2 Clove(s)

Garlic

1 Unit(s)

Lemon

Preparation time: 30 min

Preheat your oven at 400 °F

Set up

Roast your walnuts for 4 minutes in a preheated oven.

Grate the cheese for the sauce and make shavings for the garnish.

Dice the zucchinis and chop the garlic.
Pasta

In a pot of boiling salted water, cook the pasta according to the instructions on the packet.

Once the pasta is cooked, drain without rinsing, then mix with the sauce and serve immediately.
Topping and sauce

Mix all sauce ingredients in a food processor and blend until smooth.

Sauté the zucchini in olive oil, adding the chopped garlic at the end, then season with salt and pepper.
On the plate

Place the pasta on your plates, then top with the sautéed zucchini and shaved cheese.