Pappardelle with pesto
Pappardelle with pesto
Rating: (1 rated)
Recipe Yield: Total time: 35 minutes | Serves 4 as an appetizer or child's portion
1 1/2 cups raw pine nuts, divided 2 large garlic cloves, coarsely chopped 2 teaspoons kosher salt 2 large bunches basil (about 8 ounces), washed, dried and large stems removed 1 cup finely grated Parmigiano-Reggiano cheese 3/4 cup olive oil 1/2 recipe basic pappardelle pasta, freshly rolled and cut (see related recipe)

Step 1 Bring a large pot of salted water to a boil. In a saute pan over medium heat, toast the pine nuts until golden and fragrant, about 5 to 7 minutes, stirring frequently. Cool and reserve.

Step 2 Using a mortar and pestle, pound the garlic cloves and salt until very well combined. Working a little at a time (depending on how big your mortar is), add 1 cup of the pine nuts, basil and Parmigiano-Reggiano and mash the mixture until it's a paste. Remove the mixture to a small bowl. (The basil mixture can also be made in a food processor.)

Step 3Gently stir the olive oil into the basil mixture to form a pesto. This makes about 1 1/4 cups pesto, more than is needed for this recipe.

Step 4Working in batches, place the pasta in the boiling water and cook just until tender, about 3 minutes. Drain and lightly coat the pasta with a drizzle of olive oil so that the noodles do not stick together.

Step 5Divide the warm pasta among bowls or plates. Ladle about one-eighth cup of pesto over each serving and sprinkle with the reserved pine nuts. Serve immediately.

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