Truffle Agnolotti with Walnut pesto

Info
A traditional Northern Italian recipe from Piedmont.
Ingredients for 4 people:

160g Agnolotti truffle
Extra virgin olive oil Cerasuola
Walnut pesto
Parsley
Parmesan cheese

Method
(1) Bring water to the boil in a pot. Add some coarse ground salt and toss in Truffle Agnolotti pasta

(2) When Agnolotti pasta is ready "al dente", dry it and bring it back to the pot adding some extra virgin olive oil

(3) Add in 2 tablespoons of walnut pesto and stir in well

(4) Garnish with Parmesan cheese and fresh parsley

Buon appetito!

Wine pairing
We recommend Dolcetto by Beni di Batasiolo from our boutique collection.
Discover Dolcetto here