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Pasta with pesto and squid · GialloZafferano.com

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  Speaker 1: Pasta with pesto and squid is a fragrant and flavorful
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  Speaker 1: first course, where tender squid meet a fresh basil pesto
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  Speaker 1: and spaghetti. This recipe serves four people. Preparation time is
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  Speaker 1: about 20 minutes. Cooking time is about 15 minutes. For
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  Speaker 1: the pasta, you need.
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  Speaker 2: 320 grams of spaghetti, 500 grams of squid, already cleaned,
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  Speaker 2: 2 tablespoons or 30 grams of extra virgin.
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  Speaker 1: Olive oil, 3 1⁄2 tablespoons or 50 grams of white wine,
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  Speaker 1: fine salt as needed, black pepper as needed. For the pesto,
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  Speaker 1: you need 2 cups or 50 grams of basil leaves,
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  Speaker 1: 40 grams of Grana Padano cheese, grated, 3 tablespoons or
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  Speaker 1: 25 grams of pine nuts, 6 tablespoons or 80 grams
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  Speaker 1: of extra virgin olive oil. Fine salt as needed. Black
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  Speaker 1: pepper as needed. For garnish, you need fresh basil leaves
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  Speaker 1: as needed. Start with the pesto. Place the basil leaves
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  Speaker 1: in a blender jar. Add the pine nuts, the grated
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  Speaker 1: grana padano cheese, a pinch of fine salt, and a
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  Speaker 1: grind of black pepper. Pour in 6 tablespoons or 80
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  Speaker 1: grams of extra virgin olive oil. Blend with an immersion
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  Speaker 1: blender until you obtain a creamy and homogeneous pesto. Work
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  Speaker 1: the mixture only for the time needed so that it
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  Speaker 1: does not heat up too much. When the pesto is ready,
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  Speaker 1: set it aside. Place a large pot filled with water
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  Speaker 1: on the stove. Add fine salt as needed. Bring the
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  Speaker 1: water to a boil because you will cook the pasta
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  Speaker 1: in it. Take the cleaned squid. Cut the body into
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  Speaker 1: rings and leave the tentacles whole. If the squid are large,
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  Speaker 1: cut the tentacles in half. Heat a large skillet on
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  Speaker 1: medium-high heat. Pour in 2 tablespoons or 30 grams of
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  Speaker 1: extra virgin olive oil. When the oil is hot, add
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  Speaker 1: the squid. Saute the squid over high heat for 2
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  Speaker 1: to 3 minutes, stirring while they cook. Season with fine
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  Speaker 1: salt and black pepper. Deglaze with 3 1⁄2 tablespoons or
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  Speaker 1: 50 grams of white wine. Let the wine cook until
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  Speaker 1: all the alcohol has evaporated. When the wine has evaporated completely,
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  Speaker 1: turn off the heat and leave the squid in the pan.
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  Speaker 1: As soon as the water in the pot reaches a boil,
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  Speaker 1: add the spaghetti. Cook the pasta until it is al dente,
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  Speaker 1: following the cooking time on the package. Before draining the pasta,
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  Speaker 1: take a ladleful of the cooking water and keep it aside.
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  Speaker 1: Drain the spaghetti well. Transfer the drained pasta into the
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  Speaker 1: skillet with the squid. Place the skillet on medium heat again.
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  Speaker 1: Add a grind of black pepper and a ladleful of
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  Speaker 1: the reserved pasta cooking water. Toss the pasta and squid
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  Speaker 1: quickly so that the flavors combine and the sauce becomes creamier.
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  Speaker 1: Turn off the heat. With the heat off, add the
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  Speaker 1: basil pesto to the pasta and squid. Mix carefully but
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  Speaker 1: quickly so that the pesto coats the spaghetti evenly without
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  Speaker 1: heating too much. Divide the pasta with pesto and squid
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  Speaker 1: among the plates. Garnish each portion with a fresh basil leaf.
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  Speaker 1: Serve the pasta with pesto and squid immediately to enjoy
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  Speaker 1: the tender squid and the fresh aroma of the basil pesto.