Farfalle with celery leaves, parsley and bread pesto
11.5 oz Barilla Farfalle
3 oz parsley
1 garlic clove
8 walnut kernels
2 tbsp Parmigiano Reggiano cheese
1 glass milk
2 tbsp breadcrumbs
5 tbsp extra virgin olive oil
salt to taste
Bring lightly salted water to boil.
Wash thoroughly the celery and parsley leaves.
Put all the ingredients in a mixer and blend to obtain a homogeneous mixture.
Season with salt and pepper, if needed.
Cook the pasta, drain when al dente and dress in a bowl with the pesto.
To make the pesto smoother, add some of the cooking water, if needed.