Spaghetti al pesto. L & #8217; you've probably already heard of, probably you have already tasted #8217 l &;: It is an intensely flavored raw vegetable pesto, usually made with pine nuts and Parmesan cheese, or pecorino cheese. I tried to give it a more interesting, where he felt a little’ minus the rocket. I then replaced the pine nuts with toasted hazelnuts, and how absurdly seasoned caciocavallo cheese I used a, and then slightly spicy. Obviously, If you are not using cheese is a great vegan pesto. The result I loved: spaghetti with arugula pesto have become one of my favorite quick meals.
The rocket pesto is a quick pesto, It is prepared in 5 minutes if you use the Blender, and in slightly more if instead (like me) Select mortar. In addition, You can prepare it in advance and keep it in a couple of days in the refrigerator, covered by one centimeter of extra virgin olive oil. Or divide it into jars and, always covered with some’ extra virgin olive oil, freezing. In this case, you have to consume it within a couple of weeks. Yet, is a pesto sauce that you can use for pasta, as in this case. But you can also use it on bruschetta if you're planning a casual evening or a buffet with various kinds of sauces (guacamole).
In addition, This pesto does not oxidize and does not become so dark as the classic made with basil. Is, always pesto theme ready in 5 minutes, try also the aromatic wild fennel pesto, what raw cabbage with almonds and pine nuts, What Red Sicilian ricotta and dried tomatoes. And still, the Raw chard pesto, walnuts and pecorino, the delicate asparagus and almonds, the Pesto alla trapanese and to fresh anchovies, pistachio and citrus. Have a nice day!
150 grams of rucola
70 grams of hazelnut Tonda Gentile delle Langhe Pgi (50 grams for pesto and 20 grams for seal)
Caciocavallo, to taste
1 clove of garlic
extra virgin olive oil, to taste
salt and pepper, to taste
To prepare the rocket pesto, carefully wash the rocket and dab it with a clean cotton cloth. Lightly toast the hazelnuts. Peel the garlic. Put into the mortar (or mixer) the rocket, peeled garlic, 50 grams of hazelnuts coarsely with a knife and pound (or whisk) adding away some extra virgin olive oil. You have to get a uniform and creamy pesto. There should be enough about 80 milliliters of olive oil, but it really depends on your taste. I also like using less oil.
When you reach the desired consistency, Add the grated caciocavallo, then taste and season with salt and pepper.
Boil the pasta in salted water and drain it al dente, storing some of the cooking water, You'll need to dilute the pesto. Stir the pesto with pasta and plenty of cooking water how much needed to get a smooth sauce that covers well the noodles.
Serve the pasta al pesto, garnishing the dish with grated caciocavallo, toasted hazelnuts, ground black pepper and a drizzle of extra virgin olive oil. Bon appétit!
MATCHING: The elegant bubbles of the classic Durello dei Monti Lessini Doc method are the combination we suggest with this recipe. We chose the company Court Moschina, that produces a Lessini Durello Doc, in the village of Glengarnock, in the province of Verona. A wine with hints of floral, thin perlage and silky, Lightweight and balanced taste with slight flavor note in finale. Ideal for this dish.