Cette recette produira plus de pesto que nécessaire pour les pâtes, mais se conserve très bien au réfrigérateur pendant environ une semaine. Il suffit de transférer le reste de pesto dans un bocal propre et de verser une très fine couche d'huile d...
Cette recette produira plus de pesto que nécessaire pour les pâtes, mais se conserve très bien au réfrigérateur pendant environ une semaine. Il suffit de transférer le reste de pesto dans un bocal propre et de verser une très fine couche d'huile d'olive extra vierge sur le dessus pour empêcher l'air de pénétrer. Il peut ensuite être conservé au réfrigérateur pour être utilisé un autre jour.
METHOD
Rinse the basil leaves and leave to dry on kitchen paper
Add the pine nuts to a dry frying pan over low to medium heat and carefully toast them, shaking the pan frequently. This will take quite a few minutes but don’t be tempted to turn up the heat too much as they will burn very quickly. Once toasted, tip onto a plate to cool
Remove the wax from the Black Bomber and grate the cheese onto a large plate
Add the dry basil leaves and cooled pine nuts to the food processor bowl with the blade fitted. Add the chopped garlic then blitz until well chopped, scraping down the sides if needed
Add most of the cheese (reserving a small amount for sprinkling) and blitz, just for a couple of seconds. With the motor running, gradually drizzle in three quarters of the olive oil, then tip into a bowl
Stir in half the lemon juice and taste. Add the rest of the olive oil and lemon juice if needed.
Bring a pan of water to the boil and cook the spaghetti until it’s al dente
When the pasta is almost ready, heat a large frying pan, add a splash of olive oil and saute the tomatoes for 1-2 minutes
Drain the pasta then tip into the frying pan with the tomatoes, reserving a couple of spoonfuls of the pasta water. Turn off the heat then stir through about 4 tablespoons of the pesto (or more if you like!) and a little of the pasta cooking water. Serve with rocket, some extra pine nuts, a few basil leaves and a little extra crumbled cheese on top
METHOD
Rinse the basil leaves and leave to dry on kitchen paper
Add the pine nuts to a dry frying pan over low to medium heat and carefully toast them, shaking the pan frequently. This will take quite a few minutes but don’t be tempted to turn up the heat too much as they will burn very quickly. Once toasted, tip onto a plate to cool
Remove the wax from the Black Bomber and grate the cheese onto a large plate
Add the dry basil leaves and cooled pine nuts to the food processor bowl with the blade fitted. Add the chopped garlic then blitz until well chopped, scraping down the sides if needed
Add most of the cheese (reserving a small amount for sprinkling) and blitz, just for a couple of seconds. With the motor running, gradually drizzle in three quarters of the olive oil, then tip into a bowl
Stir in half the lemon juice and taste. Add the rest of the olive oil and lemon juice if needed.
Bring a pan of water to the boil and cook the spaghetti until it’s al dente
When the pasta is almost ready, heat a large frying pan, add a splash of olive oil and saute the tomatoes for 1-2 minutes
Drain the pasta then tip into the frying pan with the tomatoes, reserving a couple of spoonfuls of the pasta water. Turn off the heat then stir through about 4 tablespoons of the pesto (or more if you like!) and a little of the pasta cooking water. Serve with rocket, some extra pine nuts, a few basil leaves and a little extra crumbled cheese on top
Rehaussez vos repas, vos pique-niques et vos fêtes avec nos recettes exclusives, élaborées par nos chefs pour célébrer les saveurs primées de vos fromages, chutneys et fromages préférés de Snowdonia.
