WHOLEGRAIN TORTIGLIONI WITH VEGETABLE PESTO – SKIN, STEM AND LEAVES
9.88 oz Barilla wholegrain Tortiglioni
the skin of 3 washed carrots (approx. 2.12 oz)
3 asparagus stems (herbaceous, approx. 2.82 oz)
the leaves of a bunch of radishes (approx. 1.42 oz) – or 2.12 oz rapini herbaceous stems)
the green leaves of a fresh spring onion (approx. 2.12 oz)
fresh parsley stems (herbaceous, approx. 0.70 oz)
extra virgin olive oil and a few mint leaves
2 sundried or marinated tomatoes
0.70 oz hazelnuts
0.70 oz Pecorino cheese
5 anchovy fillets
Follow the passive method to cook the pasta, by bringing 2 l / 3.5 pints of lightly salted water to a boil. Pour in the pasta and boil 2 minutes without a lid. Then stir, put the lid on and turn the heat off.
Let the pasta cook for another 10 minutes, without removing the lid. Drain it with a strainer ladle and pour it into a pan to cool; add a drizzle of extra virgin olive oil for it not to stick.
Now thoroughly wash all the vegetables, stems, skin and leaves, keeping them separate.
In the same water which you cooked the pasta in, first blanch the spring onion leaves for a few seconds, then add the radish leaves, the asparagus stems and the parsley.
Cool them in water and ice for them to maintain a bright colour.
Blend in a mixer, adding extra virgin olive oil, the anchovy fillets and the raw carrot skin.
Lastly, add the hazelnuts, the grated Pecorino cheese and a mint leaf.
Season the wholegrain Tortiglioni and serve.
