This is a
dish I threw together for some friends while living in Italy last year. I made
it during the spring when basil was not in season but spinach was widely
available. Pesto is one of my favorite things to make, you can use virtually any herb, or edible leafy plant you like and blend it with your favorite nut. For example mint and almond pesto is very common in Sicily. If you like arugula or "rocket" it is a lovely substitution for spinach here. With a food processor this can be made in less then fifteen
minutes and is sophisticated and satisfying.
15 minutes start to finish
Serves
6
Ingredients:
·
¾ cups of spinach
·
1 cup of chopped walnuts
·
5 large cloves of garlic
·
6 tablespoons of extra virgin olive oil
·
2 table spoons of lemon zest
·
500 grams of spaghetti
·
1 and ½ cups of grated Pecorino Staginato (Caccio)
·
salt
·
pepper
Bring a large pot of water to the boil with sea salt for the pasta. Toast walnuts of a cookie sheet in the oven at 350
for eight minutes. Meanwhile in a small pan add 4 tablespoons of extra virgin
olive oil and garlic cloves, cook over low heat for five minuets or until soft.
Add spinach, 1 cup of the grated Pecorino Staginato, toasted walnuts, lemon
zest, garlic and oil into the food processor. Blend until creamy or leave
chunky, add appropriate seasoning. Add spaghetti to the boiling water and cook
for eleven minutes. Before draining the pasta conserve 2 cups of the pasta
water. In a large bowl combine pesto, pasta, remaining two tablespoons of olive
oil and as much pasta water as needed. Garnish with toasted walnuts and
remaining cheese. Serve.
Ymmmmm!
This is lovely. So nice to see you writing and photographing your passion .... delicious food!