2 tablespoons of chopped parsley
2 tablespoons of chopped basil
2 cloves of garlic, minced
2 tablespoons of grated Parmesan cheese
6 tablespoons of olive oil
2 walnuts, chopped (optional)
Salt to taste
500g of capelet dough or chicken/ricotta
Parmesan cheese for sprinkling
2 tablespoons of chopped parsley
2 tablespoons of chopped basil
2 cloves of garlic, minced
2 tablespoons of grated Parmesan cheese
6 tablespoons of olive oil
2 walnuts, chopped (optional)
Salt to taste
500g of capelet dough or chicken/ricotta
Parmesan cheese for sprinkling
Combine parsley, basil, garlic, Parmesan cheese, olive oil, and walnuts
Add more salt if needed (remember that Parmesan cheese is salty). Reserve
Cook the capelet in boiling water with salt until al dente
Drain and mix quickly with pesto
Serve immediately, with additional Parmesan cheese
Serves 6 portions
467 calories per serving.
