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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!
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