Title: Eliche With Pesto
Categories: Pasta
Yield: 4 Servings
1/3 c Fresh basil leaves
-(50 g / 2 oz); plus fresh
-leaves to garnish
2 cl Garlic; up to 4
4 tb Pine nuts (60 ml)
1/2 c Extra virgin olive oil
-(120 ml / 4 fl oz)
1 1/3 c Parmesan cheese (115 g /
-4 oz); freshly grated,
-plus extra to serve
1/3 c Pecorino cheese (25 g /
-1 oz); freshly grated
3 1/2 c Dried eliche (100 g / 4 oz)
Salt and ground black pepper
Put the basil leaves, garlic and pine nuts in a blender or food
processor. Add 4 tb (60 ml) of the olive oil. Process until the
ingredients are finely chopped, then stop, remove the lid and scrape
down the sides of the bowl.
Turn the machine on again and slowly pour the remaining oil in a thin,
steady stream through the feeder tube. You may need to stop the
machine and scrape down the sides of the bowl once or twice to make
sure everything is evenly mixed.
Scrape the mixture into a large bowl and beat in the cheeses with a
wooden spoon. Taste and add salt and pepper if necessary.
Cook the pasta according to the instructions on the packet. Drain it
well, then add it to the bowl of pesto and toss well. Serve
immediately garnished with the fresh basil leaves. Hand shave
Parmesan separately.
Notes:
Pesto can be made up to 2-3 days in advance. To store pesto, transfer
it to a container and pour a thin film of olive oil over the surface.
Cover and keep in the fridge.
RECIPE FROM: The Cook's Encyclopedia of Pasta. Jeni Wright. London:
Lorenz Books, 2002.
