Pesto is a sauce that is prepared cold and added to hot pasta. In Liguaria, it's usually prepared with a pestle and mortar, first grinding the garlic with a pinch of sea salt and gradually adding and grinding all the other ingredients, ending with a splash of olive oil.
Preparation time: 20"
Portions: 4
Difficulty: Low
Ingredients
400 g of Garofalo Casarecce (n.88)
50 g basil
30 g pine nuts
1/2 glass of extra virgin olive oil
50 g grated Parmigiano cheese
20 g grated Sadinian pecorino cheese
Preparation
1- Lightly roast the pine nuts in a pan over a very low heat and leave to coolo on a plate.
2- Wash the basil leaves, so as not to handle them too much and prevent them from oxidising, and try them in salad spinner.
3- Separate the leaves and place them in the blender with some of the pine nuts, cheeses, chopped garlic, oil and salt.
4- Gently blend the pesto, withoug holding down the button for too long so that the sauce doesn't get too hot or too runny.
5- Gradually add all the ingredients until reaching the desired consistency.
6- As the casarecce is being cooked in boiling water with salt, place the sauce in a large bowl, which will be used to serve the pasta.
7- Drain the pasta and place in the bowl while stirring, adding some of the pasta water to give the sauce more texture.
8-Add more grated cheese when serving, depending on taste.
Source: Pasta Garofalo
