|
About 12 years ago, I had this amazing pasta dish at an Italian restaurant at the chef's recommendation. This sauce is probably NOT it but was what I came up with when trying to recreate it. I serve it with plump shrimps on linguine or tri-colour fusilli. Try it. It's heavenly!
Difficulty: Easy
|
|
|
| |
| INGREDIENTS |
| Lightly toasted walnuts - 100 grams |
|
Garlic - 6 cloves, roasted in olive oil and skins removed
|
|
Feta cheese - 30 grams, crumbled
|
| Grated Parmesan - 30 grams |
|
Lemon juice - 2 teaspoons
|
|
Finely grated lemon rind - 1 teaspoon
|
|
Italian parsely - 2 tablespoons, chopped finely
|
| Extra Virgin Olive Oil - |
| |
| METHOD |
|
Put everything into a food processor and whizz up to a slightly coarse consistency. Serve over hot pasta with additional chopped parsely and some shavings of parmesan cheese. Yum!
|
| |
|
TO TWEAK THIS RECIPE
|
| Steam some large shrimps, peel and toss together with the sauce and pasta. Add some of the cooking liquid from the shrimps to thin down the pesto and give the pasta a silky finish. Garnish as above. |
| This pesto also works well as a dip. |
| |
|
|
