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Ingredient
Italian pasta With the Pesto Sauce
Introduce
Chef :
Keith VigonItalian pasta With the Pesto Sauce
Italian: Why buy the inferior pesto sauce from a supermarket when you can make your own delicious one
Ingredient
Food ration :
4 servingsCooking time :
20 mins
1 dash
olive oil
350 g
paglia e fienni pasta
25 g
pine nuts
25 g
fresh parsley sprigs
25 g
fresh basil leaves
6 tablespoons
finely grated Pecorino or Parmesan cheese
to taste
salt and black pepper
Cooking instructions
* Step 1
Put the pine nuts in a small frying pan that dry fry until lightly browned all over
* Step 2
When called place in a food processor or blender with the parsley basil and garlic and pulse until finely chopped
* Step 3
With the motor running slowly pour in the olive oil in a thin stream until the mixture thickens
* Step 4
Finally add the grated cheese and pulse for a few short bursts until well mixed in season and set aside
* Step 5
Bring a large pan of salted water to the boil and add a little olive oil. Add the fresh pasta and cook for 5 to 6 minutes until al dente. Drain well and return to the pan
* Step 6
Stir in the pesto sauce and mix well until all the pasta is thoroughly coated
* Step 7
Divide between warmed individual serving bowls and top with chopped sun-dried tomatoes, Parmesan cheese shavings and a sprig of fresh basil
* Step 8
Serve with hot French bread
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