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Ingredients
Pesto
- 80 g di Parmigiano reggiano a pezzi (2-3 cm)
- 30 g di pinoli
- 1 spicchio di aglio
- 80 g di basilico fresco le foglie lavate ed asciugate
- 130 g di olio extravergine di oliva
- ½ cucchiaino di sale
Termine della preparazione
- 20 g di olio extravergine di oliva
- 80 g di prosciutto crudo a listarelle
- 200 g di funghi champignon a fette
- 320 g di pasta secca tipo trofie
- Nutrition
- per 1 porzione
- Calories
- 805 kcal / 3368 kJ
- Protein
- 25.4 g
- Fat
- 51.9 g
- Carbohydrates
- 59.2 g
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