INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Gluten-Free Fusilli No. 48
125 g fresh arugula
90 g walnuts
1 garlic clove
150 g semi-matured Pecorino
5 anchovies, preserved in oil
DIRECTIONS
Prepare the garlic by removing the core: cut the clove in half and remove the filament (the beginning of a sprout) on both sides with the tip of a knife. Place the garlic in the mortar along with the anchovies and begin pounding until smooth. Then add a little more than three-fourths of the walnuts and arugula (the remaining parts you will use to garnish the dish) and continue to pound while rotating the pestle until everything is reduced to a cream. In the absence of a mortar, you can blend everything in a blender with the addition of 2 ice cubes. After grating about three-quarters of the Pecorino, add it into the mortar and turn the pestle to make an even creamier sauce. Add extra virgin olive oil and stir the sauce with a spoon. Cook the Fusilli in a pot of salted water. Once cooked, drain into a serving bowl, add the pesto and mix. Also add the remaining arugula and continue stirring to mix well. Serve, garnishing with the remaining crushed walnuts and Pecorino flakes. Buon appetito!