I think the pitch is the first thing I learned to do after seeing him make so many times by her mother. The recipe has remained exactly the same except that the garlic does not provide for my as a matter of digestion. I suppose you all the potion you hold tight to make it happen, those who add the potatoes, beans and those who renounced the garlic. Nevertheless, today I propose my version that I love so much.
INGREDIENTS (2 servings): 160 g
trofie
2 tubs of chopped fresh basil 5-6
grain
a handful of pine nuts
salt ½ cup extra virgin olive oil
PROCEDURE:
1. Clean and wash the basil dry with kitchen paper.
2. Pour in a blender with Parmesan, a handful of pine nuts, a pinch of salt and extra virgin olive oil.
3. After blending for a few moments, open the lid and push the bottom all the basil leaves with a dustpan.
4. Continue to whisk still adjusting with oil until the sauce. Try, if possible, without eating all the pesto made of salt and adjust again.
5. Transfer the sauce in a large bowl that can hold the pasta.
6. At home we always eat Barilla pasta and since I discovered the Ligurian trofie of the "Regional" I have not abandoned and I always tend to keep a package in the pantry.
7. Drain the pasta and pesto cream obtained marry her. Serve immediately and enjoy your moment of culinary delight.
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