{"id":39171,"date":"2024-06-10T11:48:02","date_gmt":"2024-06-10T09:48:02","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=39171"},"modified":"2024-06-10T11:48:06","modified_gmt":"2024-06-10T09:48:06","slug":"gluten-free-fusilli-n-48-with-arugula-pesto-and-pecorino","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/us\/recipes-us\/gluten-free-fusilli-n-48-with-arugula-pesto-and-pecorino\/","title":{"rendered":"Gluten-free Fusilli No. 48"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"FUSILLI n\u00b0 48 SENZA GLUTINE con PESTO di RUCOLA e PECORINO\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/sOqbqctPONE?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-container-5 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-4 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<\/h3>\n\n\n\n<p><strong>FOR 2 PEOPLE<\/strong><\/p>\n\n\n\n<p><em>250 g Rummo Gluten-Free Fusilli No. 48<br>125 g fresh arugula<br>90 g walnuts<br>1 garlic clove<br>150 g semi-matured Pecorino<br>5 anchovies, preserved in oil<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>Prepare the garlic by removing the core: cut the clove in half and remove the filament (the beginning of a sprout) on both sides with the tip of a knife.\nPlace the garlic in the mortar along with the anchovies and begin pounding until smooth. Then add a little more than three-fourths of the walnuts and arugula (the remaining parts you will use to garnish the dish) and continue to pound while rotating the pestle until everything is reduced to a cream. In the absence of a mortar, you can blend everything in a blender with the addition of 2 ice cubes.\nAfter grating about three-quarters of the Pecorino, add it into the mortar and turn the pestle to make an even creamier sauce. Add extra virgin olive oil and stir the sauce with a spoon.\nCook the Fusilli in a pot of salted water. Once cooked, drain into a serving bowl, add the pesto and mix. Also add the remaining arugula and continue stirring to mix well.\nServe, garnishing with the remaining crushed walnuts and Pecorino flakes. Buon appetito!<\/p>\n\n\n\n<div class=\"wp-container-2 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.pastarummo.it\/us\/list\/recipes-us\/\">ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR 2 PEOPLE 250 g Rummo Gluten-Free Fusilli No. 48125 g fresh arugula90 g walnuts1 garlic clove150 g semi-matured Pecorino5 anchovies, preserved in oil DIRECTIONS Prepare the garlic by removing the core: cut the clove in half and remove the filament (the beginning of a sprout) on both sides with the tip of a [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":39174,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[941],"tags":[1968],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/06\/Master_Preview.jpg",1080,1080,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/06\/Master_Preview.jpg",1080,1080,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/06\/Master_Preview.jpg",1080,1080,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/06\/Master_Preview-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/06\/Master_Preview.jpg",1080,1080,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/06\/Master_Preview.jpg",1080,1080,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/06\/Master_Preview.jpg",1080,1080,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/us\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 2 PEOPLE 250 g Rummo Gluten-Free Fusilli No. 48125 g fresh arugula90 g walnuts1 garlic clove150 g semi-matured Pecorino5 anchovies, preserved in oil DIRECTIONS Prepare the garlic by removing the core: cut the clove in half and remove the filament (the beginning of a sprout) on both sides with the tip of a&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - 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