Gluten-free spaghetti
with pesto and hazelnuts
Ingredients
Gluten-free spaghetti
2 tablespoons of Gallo traditional pesto
Toasted hazelnut
25 g of parmesan cheese, grated
Salt
Pepper
Preparation
Step 1
Cook the pasta in abundant boiling water with a pinch of salt for about 8 minutes.
Step 2
In a bowl mix the spaghetti with the pesto sauce until it is well mixed.
Step 3
Chop the hazelnuts on a chopping board.
Step 4
Serve the spaghetti on a plate and decorate with the chopped hazelnuts.
Step 5
Serve with grated parmesan to taste.
