Ingredients for 4 people:
- 400 gr of rigatoni
- 1 pack of BuonoNaturale hazelnut pesto
- 2 cloves of garlic
- 500 gr mussels
- 1 black truffle
- 30 gr pecorino
- mill pepper
- 1 bouquet of parsley
- extra virgin olive oil
- black pepper
Clean the mussels, burst them as usual with garlic, oil, 1 sprig of parsley
Shell and filter the liquid.
Knife the mussels and set aside
Chop the very thin parsley and set aside.
Emulsify the hazelnut emulsion with as much water and set aside.
Cook the pasta in lightly salted water and drain very al dente.
Pour a drizzle of oil, a tablespoon of chopped parsley and a crushed clove of garlic in a low pan. Fry lightly and turn off with the mussel broth, pour the pasta and finish cooking with the chopped mussels, out of the flame, stir in lightly with pecorino cheese, grated truffle and freshly ground pepper.
Pour into plates and sauces with the emulsion of hazelnuts and fresh truffle shavings
Enjoy your meal