maandag 14 juni 2010

pasta met walnootpesto

Het volgende,vegetarische, recept kwam ik tegen op 101 cookbooks. Ik heb het zonder te bewerken gekopieerd gewoon om voorlopig even te parkeren en niet kwijt te raken.
Strozzapreti, by the way, is een pastasoort die er uitziet als lange, handgedraaide macaronirolletjes.

Pounded Walnut Strozzapreti
Use a short pasta here, I happened to have a farro strozzapreti, which was great, the sauce got caught up in its little curls. In the book Mona uses a ruffled edge farro pizzichi.
3/4 cup / 3.5 oz / 100g walnuts1 clove garlic, peeled, germ removed if garlic sprouted1/4 teaspoon fine grain sea salt
2/3 cup / 5oz / 150ml extra-virgin olive oil3 tablespoons marjoram, chopped3 tablespoons parsley, chopped1/2 cup / 1 oz / 30 g pecorino Romano, gratedsalt & pepper1 pound / 16 oz / 460g short farro pasta
Start by heating a large pot of water, it will take a while for it to come to a boil.
In the meantime, toast the walnuts in a 350F / 175C degree oven until they are golden, 8-10 minutes. While still warm, wrap them in a clean dish towel and rub off the skins.
Place the garlic and salt in a mortar and pestle, and pound to a fine paste. Add the walnuts to the mortar and pestle and pound into a paste. Alternately, you can do this in a food processor.
Transfer the nut mixture to a bowl. Stir in the olive oil, then add most of the herbs. Stir in the pecorino, taste, and adjust the seasoning.
Salt the pasta water generously, and cook the pasta al dente. Drain and reserve a big cup of the pasta water. Toss the walnut pesto with the pasta, and thin out the sauce with the reserved water. Serve topped with a sprinkling of the remaining herbs.
Serves 6.
This recipe was adapted from
Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs by Editors of Phaidon Press. Published by Phaidon Press (November 16, 2009).

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