300 g. Tagliolini Pasta
150 g. Parmigiano reggiano cheese, grated
q.s. Salt & Pepper
Rehydrate the freeze-dried shrimps by soaking them in cold water for few minutes. Prepare a fluid béchamel by diluting the Menù product in about half a litre of water following the instructions on the package. Cook the tagliolini pasta in boiling salted water, drain them halfway through the cooking and grease them with a little extra virgin olive oil. In a bowl, combine the bèchamel sauce with the pesto, the Pomoleggero and 90 g of grated parmigiano reggiano; also add the drained shrimps and season with salt and pepper. Mix the tagliolini with the sauce, then divide them into six single-portion aluminum molds previously buttered with a sprinkle of grated parmigiano cheese. Bake at 170 degrees for ten minutes, until the nests are golden on top.