Summary
Ingredients
Instructions
- Puree the walnuts, parmesan and olive oil, slowly stir in the cream and season with salt and pepper.
- Cook the pasta in boiling salted water until al dente.
- Wash the rocket and pluck it into small pieces. Cut the dried tomatoes into cubes.
- Mix the rocket and tomatoes with the drained pasta. Arrange on plates and pour the pesto on the pasta. Serve very hot.