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Risoni with Pesto Sauce and Panko Farofa
🇧🇷Brazil
•View in original language
(Português)
50 min(s)
5 servings
Ana Clara
@anapossi- Ingredients
- Recipe
- Risoni500 g
- Basil1 unit(s)
- Olive oil200 ml
- Nuts100 g
- Parmesan200 g
- cherry tomato150 g
- Panko flour250 g
- Lemon1 unit(s)
- Salt and pepper1 to taste
- Butter1 tablespoon
- Garlic Clove1 unit(s)
- Place the Risoni in boiling water with salt and a drizzle of oil, respecting the cooking time described on the package.
- Pesto: put a bunch of basil, removing the stalks, with the walnuts, parmesan, a clove of garlic, half a squeezed lemon, salt, pepper and olive oil to beat, beat well until it becomes a homogeneous and greenish paste.
- Cut the cherry tomatoes in half, and add the pesto sauce, and the Risoni.
- To finish, make a farofinha using the panko flour, with a few drops of lemon, salt, pepper and a spoon of butter and let it get very crispy! Serve together with Risoni and enjoy
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