5 GRAINS SPAGHETTI WITH PISTACHIO AND VEGETABLE PESTO
11.5 oz of 5 Grains Spaghetti
FOR THE VEGETABLE SAUCE:
3.5 oz of zucchini
7 oz of Violina pumpkin
3.5 oz of fennel
7 oz of eggplant
1.8 oz of carrot
3/4 oz of Taggiasca olives
3.5 tbsp of thyme
Garlic to taste
Extra virgin olive oil to taste
FOR THE PISTACHIO PESTO:
1.3 oz of pistachio nuts
1.3 oz of basil
3 tbsp of extra virgin olive oil
FOR THE PARSLEY CHLOROPHYLL:
1/2 cup of parsley
Ice as needed
Edible flowers as needed
Salt to taste
1 lemon
Dill to taste
Black pepper to taste
Bring the water for pasta to the boil. Add 1 tsp of salt every liter of water.
VEGETABLE SAUCE
Finely dice the olives and the other vegetables. Sautée each type of vegetable separately in a frying pan with olive oil, thyme and unpeeled garlic. Season with salt and pepper. When every type of vegetable is cooked, allow to rest in a bowl. In the end, marinate with a bit of grated lemon rind and the diced olives. Keep warm.
PISTACHIO PESTO
Blend the basil and pistachio with oil and a pinch of salt, until reaching a creamy sauce. Season with salt and put in a large bowl.
PARSLEY CHLOROPHYLL
Blanch the parsley leaves for a few seconds in boiling water. Remove with a skimmer and plunge in water with ice for a few minutes. Take out of water, dry well and blend with little water. Filter through a fine strainer and cover with oil.
Boil the 5 Grains Spaghetti for 9 minutes, drain and toss in a bowl with the pesto. Place a biscuit cutter with a high edge on a plate. Firstly, add the diced vegetables and press thoroughly with a spoon. Shape a nest of pasta using a fork and a ladle, and put it in the biscuit cutter on the vegetables.
Garnish with edible flowers.
