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Ingredients
- 100 grams Pasta
- 2 tbsp Basil pesto
- 1 tbsp Heavy cream
- 25 grams Walnuts
- 20 grams Cream cheese
Method
- Mix the basil pesto, heavy cream and walnuts together in a bowl, then refrigerate.
- Cook the pasta in salted water for 30 seconds longer than the time indicated on the package.
- When cooked, run under cold water immediately to cool, then drain.
- Mix the pasta with the refrigerated sauce.
- Transfer to serving dishes and garnish with 1 cm cubes of cream cheese.