Vermicelli with Red Pesto
11.5 oz Vermicelli
5.2 oz dried tomatoes in oil
1.5 oz pine nuts
1 garlic clove
1 fl oz extra virgin olive oil
1.5 oz Parmigiano Reggiano cheese, grated
Salt and pepper to taste
Put the tomatoes drained from the oil, the peeled garlic clove and the pine nuts in an aluminum pan on medium heat. Cook stirring often with a wooden spoon until the pine nuts begin to color.
Switch the heat off and pour all the ingredients in the blender. Mix well. Add a drizzle of pepper to the cream and slowly pour a ribbon of oil while continuing to mix until obtaining a sauce with smooth texture.
Gently add the grated cheese until the cream thickens and becomes homogeneous, stir without the blender.
In the meantime, boil the vermicelli pasta in abundant salted water, and when the cooking time indicated on the pack has expired, drain and blend with the sauce prepared.
Make sure not to leave the pesto on the heat not to spoil its flavor.