Fine ribbon noodles with walnut pesto

Name: Fine ribbon noodles with walnut pesto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 60 g Parmesan cheese; 1 Garlic clove; 90 g Walnut kernels; 1 1/2 collar Parsley; 7-10 Tbsp Salt; 80 ml Olive oil; 120 g fine ribbon noodles; 1 Head radicchio salad

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

60 g Parmesan cheese
1 Garlic clove
90 g Walnut kernels
1 1/2 collar Parsley
7-10 Tbsp Salt
80 ml Olive oil
120 g fine ribbon noodles
1 Head radicchio salad

Directions

1
Cut the Parmesan cheese into large pieces. Peel and chop the garlic. Chop walnuts coarsely, except for 8 halves. Wash parsley, dab dry and, except for something to garnish, pluck leaves from the stalks.
2
Do not puree parmesan, walnuts, parsley and 1 pinch of salt too finely in the universal chopper, adding the oil little by little. Cook the tagliatelle in plenty of boiling salted water for 8-10 minutes. In the meantime clean, wash and drain the radicchio.
3
Put 4 beautiful leaves aside. Cut the rest of the radicchio into fine strips. Drain tagliatelle, quench and mix with pesto and radicchio strips. Arrange tagliatelle in radicchio leaves in portions and decorate with parsley and walnuts.