400 g Pambac scallops, 4 bunches of lard, 120 ml olive oil, 1 tsp salt, 100 g pine seeds (or walnut kernels), juice of half a lemon, 50 g grated goat cheese.
400 g Pambac scallops, 4 bunches of lard, 120 ml olive oil, 1 tsp salt, 100 g pine seeds (or walnut kernels), juice of half a lemon, 50 g grated goat cheese.
Cook the pasta. In the meantime, prepare the lard pesto sauce. In a blender, add the washed lard leaves, pine buds (or walnut kernels), olive oil, lemon juice and salt. You can also add half a teaspoon of honey. Place the hot pasta on plates, top with plenty of sauce and grate goat's cheese. Enjoy!