Introduction and Overview of Lemon torchietti pasta Recipe
Welcome to this delightful organic Lemon Torchietti Pasta recipe, where zesty flavors and tantalizing textures come together in a harmonious symphony. This recipe showcases the brilliance of torchietti pasta, a unique shape that captures sauces beautifully, allowing them to cling to every crevice. Paired with the refreshing essence of organic lemons, this dish is a true celebration of vibrant flavors and wholesome ingredients. Get ready to embark on a culinary journey that will awaken your taste buds and leave you craving more. Let’s dive into the world of Lemon Torchietti Pasta, where pasta perfection meets citrusy delight!
|Prep time: 20 Mins
|Resting time: 0 Mins
|Cooking time: 25 Mins
|Total time: 45 Mins
|Calories: 200 cal
- 280 g of semi-wholemeal torchietti
- 50 g of Arugula
- A tip of a garlic clove
- 40 g of walnuts
- Grated peel of 1 organic lemon
- 3 tablespoons of grated parmesan cheese + flakes to serve
- 50 ml of extra virgin olive oil
- Pink pepper berries
- Mixer glass
- Medium size pan
Step by Step Instructions for Lemon torchietti recipe
Put the mixer glass in the blender for at least fifteen minutes.
Meanwhile, rinse and dry the di recula thoroughly.
Peel the garlic and take a tip.
Put these two ingredients in the mixer glass, together with the walnuts, the parmesan cheese, and half the grated peel of an organic lemon.
Add the extra virgin olive oil and a pinch of salt.
Activate the appliance and blend for a few seconds, mix, and continue until you obtain a smooth cream.
Cook the pasta in plenty of salted water.
Season with the pesto and decorate with parmesan flakes, the remaining lemon zest, and the pink peppercorns, and share this Lemon torchietti pasta recipe with your friends and family.
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