Mezzi paccheri pasta with radicchio pesto and pepper guanciale
Bring a pot of salted water to a boil and add the whole radicchio. Once softened, pass it through the mixer with the shelled walnuts, the Pecorino Romano
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Ingredients
- 360 g of mezzi paccheri pasta
- 1 radicchio
- 4 nuts
- 160 g of guanciale with black pepper Levoni
- 40 g of Pecorino Romano cheese
- extra virgin olive oil as needed
- salt as needed
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