Liquorice pasta with fresh mint pesto and almonds

Liquorice pasta with fresh mint pesto and almonds

Ingredients

  • 300 gr Amarelli liquorice pasta
  • 100 gr fresh mint (About 8/10 tufts)
  • Generous handful of almonds
  • 2 tablespoons Parmigiano Reggiano
  • Some basil sprig
  • Olive oil to taste
  • Salt to taste

Instructions

  • Place a pan of water on the stove and bring to a boil. Start with the lower bits in tiny almonds and set aside.
  • To make fresh mint pesto, but especially to keep it bright green, you need to put in the freezer the blades of a chopper and also wanting the container that will be used to shred the leaves.
  • Having done this, after a half hour, you can proceed to crush the mint leaves and basil (which in addition to the flavor will give a hint of color in more), previously washed in cold water and dry with a clean cloth water.
  • Place all ingredients in food processor along with plenty of olive oil. Blend two or three times.
  • Meanwhile, pour the boiling water liquorice pasta, salt, and wait three minutes.
  • Add the ground almonds, Parmesan, salt and, if it is too thick, more oil. Blend for a very short time.
  • Drain the pasta and pour fresh pesto,garnish with a few mint leaves and bite!

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