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Spaghettoni with pesto
A savory first course and a tribute to Liguria: there are many ways to make pesto, and
we chose to follow Lucia Carniel's advice for doing it.
Ingredients
for 4 people
- 50 gr
fresh, dry basil leaves
- 2 small
garlic cloves (if you like)
- 100 ml
extra virgin olive oil (Ligurian PDO)
- 70 gr of Parmigiano Reggiano cheese
- 30 gr of Pecorino cheese (Sardinian fiore quality)
- 15 gr
pine nuts (1 tablespoon)
- 1 pinch
of salt
RECIPE
Mash the
perfectly dry basil in a mortar with the peeled garlic and a pinch of coarse
salt until smooth. Add the pine nuts and continue pounding until the mixture is
reduced to a cream. When the mixture is well blended add the cheeses
alternating with the oil and continuing to pound. The final mixture should have
the typical grainy, creamy consistency.
Bring the
water to a boil, salt and cook the spaghettoni (if you prefer, use linguine or
typical trofie pasta). Drain the pasta and season immediately with your pesto,
stirring carefully to mix.
Serve the
pasta adding a couple of basil leaves and enjoy with a chilled glass of
Prosecco Superiore DOCG Rive di S. Stefano.
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