Tortellini with raw ham and parmesan cheese with arugula pesto

Clean the arugula, wash it, dry it, and place it in a blender with the walnuts, oil, and Parmesan cheese. Blend everything on high speed until creamy.

Meanwhile, bring the water to a boil, add salt, and add the tortellini with Fini prosciutto and Parmigiano Reggiano. Cook until done, reserving a ladle of the cooking water.

Mix the tortellini with the sauce and decorate with chopped walnuts and arugula leaves.

Tortellini with raw ham and parmesan cheese Fini

Tortellini with a textured pasta made with 100% Italian flour and free-range eggs. An Italian classic with a quality recipe that combines the flavor of the finest ingredients. A generous filling of prosciutto and Parmigiano Reggiano, paired with the classic textured pasta dough, combine authentic Emilian craftsmanship! Perfect with cream, Parmesan, or other sauces.

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And who says gluten-free food isn't delicious? Let me introduce myself: I'm Giada, and in addition to being a student, I enjoy making gluten-free desserts, pasta dishes, and finger foods in my free time, especially to delight those with gluten allergies or intolerances. You'll also find recipes that contain gluten You can find me on Instagram @ggiadaconti and TikTok @_ggiadaconti.