PENNONI WITH TALEGGIO, ROMANESCO AND WALNUT SAUCE

Serves 4

Heat the Taleggio Cheese sauce and add the previously blanched romanesco broccoli (for 5 minutes), then blend everything with an immersion blender. Adjust the seasoning with salt and white pepper.

Cook the pennoni in boiling salted water, drain, and toss with the sauce previously prepared.

Plate the pasta and garnish with some romanesco broccoli florets, walnut sauce, and a bit of smoked paprika.