I love pasta!

Try this delicious recipe inspired by Calvin Klein Collection!

Recipe. FOR 4 PEOPLE

320g (11 oz) rice spaghetti + 100ml (3.5 fl oz) extra virgin olive oil + 50g (2 oz) fresh basil + 70g (2.5 oz) Parmesan cheese (about 6 tablespoons) + 30g (1 oz) pecorino cheese (about 2-3 tablespoons) + 2 cloves of garlic + 2 teaspoons of sliced almonds  + a pinch of salt.

Peel the garlic and place in a blender with the basil, Parmesan cheese, pecorino cheese, almonds (but keep aside some to decorate the dish), and a pinch of salt. Blend everything little by little (to prevent the blade from becoming too hot) for two minutes until you get a bright green sauce. Put the sauce in a glass bowl, add the oil, stirring carefully to mix the ingredients well; set aside until ready to put on the pasta. The pesto sauce should not, under any circumstances, be heated in a saucepan, but it should be used cold or at room temperature. Cook the pasta in salted water until al dente and drain. Add the pesto sauce and stir to mix well. Serve with some almonds and a sprinkling of grated cheese on top.



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