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Gemelli n.80 with pesto

RECIPES LA MOLISANA


Gemelli n.80 with pesto

 
PREPARATION

INGREDIENTS:

  • Gemelli n.80 La Molisana   320g
  • Green beans   150g
  • Basil leaves   150g
  • Grated parmesan cheese   40g
  • Grated pecorino cheese   40g
  • Pine nuts   30g
  • Unshelled nuts   30g
  • Garlic cloves   2 pieces
  • Yellow potatoes   2 pieces
  • Extra virgin olive oil   to taste
  • Ice   to taste
  • Salt and Pepper   to taste

INSTRUCTIONS:

Blanch in boiling water the basil leaves, previously cleaned and washed for 10 seconds. Drain and cool in ice and water.

Remove from the cold water, wring out and put in the blender. Combine the extra virgin olive oil and whisk, add the previously blanched garlic, walnuts, pine nuts and keep on blending. Finish by adding the parmesan and pecorino cheese and mix well. Season with salt and pepper.

Wash the potatoes, peel and cut into cubes, peel the beans by removing the ends. In a saucepan, bring to a boil a plenty of salted water and cook together the Gemelli 80 with potatoes and after a few minutes of cooking time, add the green beans cut into pieces.

Drain when al dente, leaving aside a ladle of cooking water, season with basil pesto. If it is needed add a bit cooking water.

Sprinkle with parmesan and pecorino cheese.

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Cooking is an act of personal expression. Nobody knows this better than Nicola Vizzarri.
Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

 Cooking is also a ceative conversaion between chef and diners. Antonio Trotta,  young chef from the Honda Gresini team, draws inspiration from his word travels, enjoys experimenting with different flavours and loves to share his experiences with his diners. He has created La Molisana's The World Fusion Recipes so that you can experiment with your own ideas.

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