Pici al Pesto скачать в хорошем качестве

Pici al Pesto

RECIPE FOR 4 Ingredients: 1 pack Pici pasta (500g) 1 tablespoon coarse sea salt for pasta water 1 garlic clove 1 teaspoon sea salt 2 tablespoons pine nuts 2 bunches fresh basil 2 tablespoons parmigiano reggiano cheese (some extra to finish dish) ½ cup EVOO Method: Start by grinding the garlic and salt in the mortar. Once turned into a paste, add the pine nuts and pestle until smooth. Then add the basil leaves, a little at a time. Once blended in, add the cheese and pestle until smooth. Finally add the pure extra virgin olive oil: during this step the sauce will emulsify into a creamy texture. Taste to make sure the flavor is balanced, you can always add a little of something. In the meanwhile boil a pot of water, salt and cook the Pici for the time suggested on the pack. Make sure not to overcook, you want your pasta ‘al dente’, it needs to have some texture and a bite to it. Don’t heat the pesto, place it into a large bowl, and pour the cooked boiling pasta over it, mix well, and if needed add a little pasta cooking water. Serve with some grated parmigiano reggiano. Buon appetito!