Ingredients for Pesto sauce
Fresh
basil leaves - 1 1/2
cup
Garlic cloves – 3 nos
Walnuts - 1/4 cup
Parmesan
cheese, grated - 1/3 cup
Extra
virgin olive oil - 1/4 cup
Salt to
taste (to be added when pouring over pasta)
Ingredients for Pasta
Fusilli - 160 g
Pesto Sauce - 1/3 cup
Pasta cooking water - 3 tbsp
extra virgin olive oil 1
tbsp
salt to taste
Method:
Prepare the pesto sauce:
Rinse the leaves briefly and then pat
them dry between 2 paper towels. Drop the garlic into a food processor and
finely chop it. Then add the walnuts and basil, then process until it is
chopped. Gradually add the grated cheese and work the mixture into an evenly
blended paste. Finally, slowly mix in the olive oil, until a creamy, but thick
consistency is achieved. (It is preferable to add the salt only later, when
pouring the sauce over the pasta, to avoid the darkening of the basil.)Transfer
the pesto to a small bowl and add olive oil just to cover it to prevent the
oxidation (and darkening) of its surface. Cover the bowl with a cling wrap and
chill until ready to use.
Cook the Pasta:
Fill a large pot with 4 cups of water,
Put on high heat and cover. Once the water is boiling, add the salt
(approximately 4 teaspoons of table salt). When the water gets to a rolling
boil, you can add the pasta. Stir immediately with a wooden spoon to prevent
the pasta from sticking together or to the base of the pot. Continue to cook
without the lid on. Stir briefly from time to time. Take one sample with a
fork; It must be soft on the outside but still firm inside. When the pasta is
ready, drain rapidly in a colander/strainer and keep it aside.
Final step:
While the pasta is cooking, put the pesto
sauce in a small bowl, then add salt (1/2 teaspoon), 3 tbsp of pasta cooking
water, which will warm up the sauce and will dilute it a bit. Put the drained
Fusilli back into the pasta cooking pot, add the sauce, extra virgin oil and
mix well. Garnish with Cheese and Serve warmed.
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