A quick first course to prepare that will give you great satisfaction!
Ingredients for 4 people- 333.33 g of spaghetti alla chitarra Armando
- 1.33 clove of garlic
- 400 g of frozen porcini mushrooms
- Parsley stalks to taste
- 4 tablespoons of extra virgin olive oil
- FOR THE WALNUT PESTO:
- 133.33 g of walnuts
- Basil
- Parsley
- Pepper
- 2.67 tablespoons grated cheese
- 2.67 tablespoons extra virgin olive oil
Start by making the walnut pesto: blend the walnuts with a few basil leaves, parsley, pepper, Parmesan cheese, and extra virgin olive oil until you obtain a fairly smooth cream.
In a pan, sizzle a crushed clove of garlic, a couple of parsley stalks, add the frozen porcini mushrooms and cook over medium heat for 5 minutes.
Cook the Armando spaghetti alla chitarra in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the mushrooms and sauté for a few minutes, adding a ladle of the pasta cooking water.
Once the heat is off, add the walnut pesto and, if necessary, add a little water to combine everything.
Finally serve with some chopped fresh parsley.
Enjoy your meal!
