Each culture has its own comfort food. For Italians, pasta is certainly one of the comfort foods par excellence. It is in our DNA and, as such, is one of the most celebrated dishes.
Few but quality ingredients (first of all pasta which, by law, in Italy, is only made with durum wheat) and the recommended dose of 80 grams.
A true Italian pasta dish has no elaborate sauces or high-fat condiments.
Pesto, in its various forms, in addition to the traditional recipe with the basil, is one of the most loved condiments.
My almond Pesto is strictly made with raw ingredients and its goodness comes from the flavors emanating from top quality products.
The best Sicilian almonds, Pecorino cheese, sage from my garden are among the ingredients of this tasteful and nutritious recipe, ideal for the cold season.
Castellane pasta with almond pesto: Ingredients
Serves 4
Ingredients
100 g (3½ oz) almonds
5 sage leaves
Extra virgin olive, to taste
50 g (2 oz) grated Parmigiano cheese, to taste
1 tbsp grated Pecorino cheese
Pinch of sea salt
A hint of red pepper, coarsely chopped
320 g (11 ¼ oz) Castellane or other short pasta
Castellane pasta with almond pesto: Method
- Blend the almonds with the sage and olive oil. Add the Parmigiano, Pecorino, salt, pepper and a little olive oil (if necessary, dilute with a little water).
- Cook pasta al dente,in boiling salted water.
- Drain stir through the almond pesto.
- Serve immediately.
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Tofu with basil and oregano pesto
