Di: Christian Frapolli
Portare l’acqua salata a bollore e cuocervi la pasta. Intanto, scaldare una padella antiaderente con un goccio di olio e soffriggervi i porri tagliati sottilmente a rondelle e sfumarli con il vino. Cuocere fino a rendere i porri teneri, quindi trasferire in un boccale, aggiungere le noci e frullare il tutto con un mixer a immersione aggiungendo 2 cucchiai di olio extravergine di oliva e un poco di acqua di cottura della pasta sino ad ottenere una crema. Aggiungere una generosa macinata di pepe e mescolare bene il tutto.
Scolare la pasta nella padella dove si è brasato il porro, aggiungere la salsa e mantecare qualche istante. Finire con un filo di olio extravergine di oliva e una generosa spolverata di parmigiano.
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