Linguine with pesto spinach, walnuts and pecorino

I really love the pesto, but this dish is one of my big problems. For two reasons. The first: You can prepare only in some months of the year, When there is fresh basil. The second: Despite me being successful with many extra touches to get a bright green pesto, When this beautiful pesto green touches the hot pasta will oxidize, becomes dark and in photography makes it really bad. Why I decided to experience another kind of pesto, made with Swiss chard, I love it and I can eat when the Basil is not there. This also I prepare raw, not sbollento vegetables, and use only the most tender leaves and not the coasts. Chard I add chopped walnuts, pecorino cheese Dop, garlic, Salt, pepper and extra virgin olive oil. You can prepare with mortar to have a coarse pesto and consistent; or with the Blender, to have a smooth and creamy pesto. The flavor? Yummy: mineral, with a strong hint of chlorophyll and a slight bitter tip at the end, mitigated by the pecorino and walnuts. It's a recipe very quick and ' raw ', that is, raw. In short, you don't have to cook anything except the pasta. Is, for that, Swiss chard still retains its bright green color. And finally a pesto that does not oxidize!

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Ingredients for 4 people:

  • 200 grams of chard (the smaller ones and keep)
  • 80 grams of grated pecorino cheese Dop
  • 10 walnuts
  • salt and pepper: just enough
  • 2 garlic cloves, deprived of the soul
  • extra virgin olive oil: just enough
  • 350 grams of linguine
  • PDO pecorino for garnish: just enough
  • chopped walnuts for garnish: just enough

Wash the beets, dry them thoroughly and eliminate the coasts and filamentous parts (with the coasts you can make a risotto or soup). At this point you can decide whether to use the mortar or food processor blades: the result of course will be different, more consistent and homogeneous's first and finest coarse and the second. I preferred a pesto creamy and smooth and so I used the food processor blades.

Put the spinach coarsely in a food processor or in a mortar, with the chopped walnuts and garlic and blend (or crush) gradually adding a little oil in order to emulsify it all. When you've got a sauce, Add the cheese and season with salt and pepper.

You can save this pesto, that will stay bright green without oxidizing, in the refrigerator covered with a thin layer of extra virgin olive oil for three days, or freeze it.

Cook pasta in salted water, then drain it al dente keeping a glass of boiling water. Stir the dough off the heat with beetroot pesto by adding if necessary a bit of cooking water and serve garnished the dish with grated pecorino cheese Dop and chopped walnuts. Bon appétit!

THE PAIRING: The vegetal notes of this recipe and its flavor are combined with spumante Trento Doc, classic method. We chose the Rotari cuvee 28 plus, produced with only Chardonnay grapes, the cellars Mezzacorona, in Trentino. Between the feelings that this wine offers: the ripe yellow fruit, the hazelnut, the almond, with sweet notes of vanilla. A very fine perlage joins a not excessive acidity. Served at a temperature of 7 degrees.

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12 comments

Germano Pataki April 28, 2015 at 15:50

Hi Ada,
I had some walnuts that my neighbor has collected this fall and your beetroot pesto was an opportunity to use them properly.
The result was a delicious first that wowed the whole family.
A warm greeting.
Germano

Reply
Ada Parisi April 28, 2015 at 17:11

Thanks Germano! I'm glad you liked it! You don't know how happy I feel when someone finds the time to leave me a comment after doing a my plate, because I never have confidence that what I think good is actually good for others too. So really thanks, ADA

Reply
Hedwig April 27, 2015 at 16:45

Personally I love them but in this context are not biete refinement. The alternative ideas to pasta already dateti on fb – a hug

Reply
Ada Parisi April 27, 2015 at 16:54

And I adore you, with or without biete. ADA

Reply
Lawn Caseiro April 27, 2015 at 15:06

Que SUA sugestão deliciosa. OS pratos de massa fazem as delícias cá de casa e são tão versáteis always.

Reply
Ada Parisi April 27, 2015 at 15:09

Obrigada! Massa is barata, versátil and nourishing! Este lawn também é um vegetarian and eu really espero que gostem! OS melhores cumprimentos, ADA

Reply
Rosy April 27, 2015 at 09:36

Great dish for vegetarians who love pasta!
About pasta, I would spend two words for this pasta made with wheat Senatore Cappelli. I wouldn't recommend it, Although it costs significantly more, because having a low percentage of gluten but especially for the genuineness of the flour, does not cause inflammation and therefore much healthier.
I know it's not the site suited to address these issues, but believe me it's worth it. Of course the flavor and texture are better.
A hug, Rosy

Reply
Ada Parisi April 27, 2015 at 12:35

Hi Rosy! See fai instead fine to talk about the quality of the pasta senatore Cappelli on this site, because I am very careful about these things. I often use both pasta flour quality Senatore Cappelli and the difference is noticeable both organoleptically is salutisticamente. Welcome are comments like yours, careful and aware. Indeed, the next time I use it I will take advantage to explain all the advantages of this type of wheat. Thanks, ADA

Reply
Rosy April 27, 2015 at 12:52

Hi Ada, I know how much you are attentive and knew to break a door open on this topic.
But your site is very followed and didn't want to disturb other followers, I'll leave it to you any insights on the subject, you're much better.
Thanks and see you soon.
Rosy

Reply
Ada Parisi April 27, 2015 at 12:55

Rosy I think anyone who follows this or other sites can only benefit from comments like yours, opening scenarios often unknown. And I definitely have taken the cue for a total speech on the subject, I hope to do it soon. Thank you so much, big hugs. ADA

Reply
Carmen April 27, 2015 at 09:31

Great, to try!!!

Reply
Ada Parisi April 27, 2015 at 12:36

Thanks Carmen! And welcome to m I blog. ADA

Reply

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