Vermicelli with Red Pesto

This pasta recipe calls for a creamy sauce, with a delicate, captivating flavor.
20 min
0 Persone
20 min
INGREDIENTI: per 0 persone
  • 1 lb vermicelli (thin spaghetti)
  • 5 oz sun dried tomatoes , in oil
  • 1 ½ oz pine nuts
  • 1 clove of garlic
  • 1 oz extra virgin olive oil
  • 1 ½ oz grated Parmigiano Reggiano cheese
  • salt and pepper

Drain the tomatoes of their oil and put them in an aluminum pan with peeled garlic and the pine nuts.

Cook  over medium heat, stirring often with a wooden spoon. When the pine nuts begin to change color, remove from the heat.

Transfer everything into a blender and add the grated cheese. Blend until a smooth cream forms.

Add a generous grinding of pepper and slowly incorporate the oil: the sauce should end up fluid and compact. Meanwhile cook the pasta in a large pot of boiling salted water.

Drain when“al dente”and toss with the pesto that you have put back into the pan. Serve immediately.

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