Current flyer Farm Boy - Valid from 24.10 to 30.10 - Page nb 6

Products in this flyer

extra virgin olive oil flake pasta pot skin oil juice tomatoe olive bowl cocktail cheese almond water pepper lemon

Pasta with Pesto alla Trapanese eee 28 oom xX PREP: 15 mins Ingredients Directions 450 g ripe vine, Roma, or large 1 Fill amedium saucepan place two litres of cocktail tomatoes water and bring to a boil over high heat. 1/2 cup blanched almonds N Cut a shallow cross at the bottom end of the tomatoes and drop them into the boiling water. 2 cloves garlic g Cook for 1 minute, then remove with a slotted 1/2 tsp red chili flakes (optional) spoon to a bowl of ice-cold water. 1/3 cup grated Pecorino Romano or 3 As soon as tomatoes are cool enough to Parmigiano Reggiano cheese, plus more handle, remove the skins and cut into chunks. for garnish EN In the bowl of a food processor, place almonds, 1 cup loosely packed basil leaves garlic, chili flakes (if using) and cheese and 10 large mint leaves process until finely chopped, but still with some texture from the almonds. 1/4 cup Farm Boy™ Extra Virgin Olive Oil a Add tomatoes, olive oil, basil, mint, salt, pepper salt and pepper to taste and lemon juice and process until incorporated, 2 Tbsp lemon juice but not too smooth. Reserve. o Meanwhile, cook pasta in a large pot of salted boiling water until al dente, about 8 minutes. Small basil and mint leaves for garnish Remove from pot into a large bowl and reserve 1/2 cup pasta water. 350 g Farm Boy™ Artisan Riccioli Pasta N Add pesto and toss to coat evenly. Add 1-2 tablespoons pasta cooking water, a bit ata time to loosen sauce a bit. Serve, garnished with more cheese, basil and mint leaves. Looking for more recipes and inspiration? Check out our Season magazine!