Vermicelli with Red Pesto

This pasta recipe calls for a creamy sauce, with a delicate, captivating flavor.
271 Views
 
Livello MASTERY
20 min
272 Views
 
Livello MASTERY
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
Preparation

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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