Start with the confit cherry tomatoes, prepare them super fast: cut them into quarters (so they will cook first), season them with extra virgin olive oil, salt, lemon zest, honey and oregano.
Bake at 180° for 15 to 20 minutes, until they are roasted to perfection.
Meanwhile, whisk the walnuts with the cream until creamy. Transfer to a large saucepan along with a drizzle of oil.
Cook Nonna Rina Girasoli cacio e pepe in plenty of salted water, drain them al dente in the hot walnut cream and stir.
All that's left is for you to add the confit cherry tomatoes and taggiasca olives, stir for a few moments and serve.
Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.
With Nonna Rina, you can serve a gourmet meal in minutes.
We work hard every day to improve, and nearly all our packs are recyclable.
