From
Pasta: 222 Easy Recipes, Academia
Barilla, VMB Publishers, 2012.
This
recipe was for bavette with tomato pesto but with no bavette on hand I decided
to use linguine instead.
Three
tomatoes were skinned and deseeded. They went into the blender with 15g each of
pine nuts, almonds and walnuts, 3 mint leaves, about 30g grated parmesan
cheese, salt and pepper and about 2 tablespoons olive oil. These were pureed.
The tomato pesto was now ready.
The
linguine was cooked until al dente, drained and mixed with the pesto. Some
halved cherry tomatoes were added to the plate.
This was a
pleasing pasta. There was a grainy texture to the pesto from the nuts but it
was quite acceptable. It’s possibly one to keep in mind because it is quick to make
and there is no cooking apart from that of the pasta itself.
This is
the first recipe I have made from this book from the Academia Barilla, a centre
with the purpose of promoting and developing Italian cuisine. Basically the
book is in two sections: dried pasta and fresh pasta. In the fresh section
instructions are given on how to create the particular shapes of the different
forms of pasta. Within these two sections there is a great variety of pastas
including baked, pasta salads, non-pasta pasta (gnocchi, etc) and stuffed
pasta. I can see the book will get a lot of use from me.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔✔✔
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