Prosciutto Miseloni with Walnut Pesto Step by Step

Tip for this recipe

For a more aromatic and silky pesto, lightly toast the walnuts before crushing them and use high-density olive oil. If you wish, you can add a touch of lemon zest to balance the smoothness of the sauce and enhance the flavor of the prosciutto.

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Step by step

1. In a mortar or processor, grind the walnuts with the garlic until you obtain a paste. Add basil, parmesan and a little salt. Add olive oil little by little until you get a creamy, non-greasy texture. Adjust salt and pepper to taste.

2. Boil a large amount of salted water and cook the mezzaroni following the package instructions until done. Drain it carefully, reserving a little of the cooking water.

3. In a large skillet, mix the pesto with a small amount of cooking water to loosen. Add the mazeloni and stir gently until it absorbs the flavor of the pesto without breaking apart.

4. Serve immediately, garnished with some fresh basil leaves, a sprinkle of Parmesan cheese and a drizzle of extra virgin olive oil.

Nutritional information

This dish offers a balanced combination of complex carbohydrates, high-quality protein, and healthy fats from nuts and olive oil. Basil and garlic provide natural antioxidants, while Parmesan cheese adds calcium and umami flavor. A full, lively and Mediterranean recipe, perfect to be enjoyed without excess.

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