Dosi per 4:
400 g farfalle
50 g grana grattugiato
30 g burro
1/5 l panna
10 mandorle
1 spicchio aglio
abbondante basilico
sale
pepe
Lavare il basilico e frullarlo con l’aglio sbucciato, le mandorle scottate in acqua bollente e spellate, il grana e due cucchiai di panna, mescolare il composto con il burro fuso e la rimanente panna scaldata.
Cuocere la pasta al dente in abbondante acqua salata, condirla con la salsa preparata, pepare e servire.
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