120 ml pesto sauce (extra virgin olive oil, a bunch of basil, 100 g pine nuts and 100 g Parmesan cheese)
12 walnuts
2 slices of Iberian ham
Parmesan cheese
Preparation:
Cook the pasta and, meanwhile, prepare the pesto by blending the basil with the pine nuts, Parmesan cheese and extra virgin olive oil.
Once the pasta is cooked, drain it well and add two or three tablespoons of pesto until the penne is well coated. Chop the walnuts into large pieces and cut the Iberian ham slices into thin strips.
Add more pesto (about one and a half tablespoons per serving), the ham strips and walnut pieces to the pasta. Finally, sprinkle with Parmesan cheese.
