Linguine with red pesto and yellow cherry tomatoes
Leonardo Pellacani
Menù Ingredients
q.s. Toasted almonds
q.s. Fresh basil
q.s. Parmigiano Reggiano cheese, grrated
500 g Linguine pasta
Serve 6
Cook the linguine in boiling salted water until “al dente”. In a pan warm up the red pesto with a little water, then toss in the linguine adding Parmigiano Reggiano cheese. Serve garnished with toasted almonds and fresh basil leaves.
