INGREDIENTS: (4 ppl)
- 4 tablespoons extra virgin olive oil
- 30 gr pecorino
- 350 gr semolina pasta (of durum wheat)
- 80 gr walnut kernels
- .5 lemon juice
- salt to taste
- pepper to taste
- 1 garlic clove
In a mixer, chop 80 g of walnut kernels with a clove of garlic, a handful of basil leaves, 30 g of pecorino
semi-mature, 4 tablespoons of extra virgin olive oil, the juice of half a lemon, salt and pepper. Boil 350 g of bucatini al dente.
Dilute the pesto with a ladle of the pasta cooking water, season the bucatini and serve.