Ingredients:
- 200g of Sedani BiAglut
- 50g of fresh basil
- 30g of pine nuts
- 50g of grated Parmigiano Reggiano
- 100ml of extra virgin olive oil
- 1 clove of garlic
- Salt and Pepper To Taste
Preparation:
- Cook the pasta: Bring a pot of salted water to a boil. Add the BiAglut Sedani and cook following the instructions on the package (about 10-12 minutes).
- Prepare the pesto: In a blender, combine the basil, pine nuts, Parmesan, garlic and oil. Blend until you obtain a smooth cream. If the pesto is too thick, add a little pasta cooking water.
- Season the pasta: Drain the celery and place them in a bowl. Add the pesto and mix well until the pasta is evenly seasoned.
- Serve: Season with salt and pepper to taste and serve the pasta hot. For an extra touch, you can add a few fresh basil leaves and a sprinkling of Parmesan.