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Linguine with lettuce pesto · GialloZafferano.com

• 0:00
  Speaker 1: Linguina with lettus pasta is a light, fresh pasta dish
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  Speaker 1: from Liguria in northwestern Italy. It uses crisp lattus instead
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  Speaker 1: of basil, blended with almonds, parmigiano regiano and sundried tomatoes
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  Speaker 1: for a creamy, smooth pasta. The flavor is mild, delicate
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  Speaker 1: and slightly sweet, and the sauce coats every strand of pasta.
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  Speaker 1: This vegetarian recipe feels elegant yet stays quick and easy,
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  Speaker 1: ready in about thirty minutes and is ideal for relaxed
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  Speaker 1: family meals or for serving guests. For four servings, you
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  Speaker 1: need prep time about twenty minutes, cook time about ten minutes.
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  Speaker 1: Ingredients for the pasta three hundred and twenty grams of
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  Speaker 1: linguini pasta. Ingredients for the lettus pasto, two hundred and
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  Speaker 1: forty grams of lettuce, twenty grams of sunry tomatoes in oil,
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  Speaker 1: thirty grams of almonds, fifty grams of parmigiano regiano pidio
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  Speaker 1: cheese aged thirty six months, grated, three tablespoons about forty
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  Speaker 1: grams of extra virginallyve oil, salt as kneaded. Ingredients for
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  Speaker 1: garnish sundrilled tomatoes in oil as kneaded, twenty grams of
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  Speaker 1: parmigiano regiano pidio cheese aged thirty six months in shavings,
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  Speaker 1: pea sprouts as kneaded. Start by putting a large pot
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  Speaker 1: of water on the stove. Salt it as you prefer.
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  Speaker 1: You use this water later to cook the linguine. Meanwhile,
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  Speaker 1: prepare the lead tous pasto. Wash the lettuce leaves very carefully,
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  Speaker 1: dry them very well so the pesto does not become watery.
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  Speaker 1: Roughly chopped the lettuce. Transfer the chopped lettuce into the
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  Speaker 1: bowl of a food processor. Add the sundried tomatoes in oil.
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  Speaker 1: Add the almonds, Add the grated parmigiano regano cheese. Add
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  Speaker 1: a pinch of salt. Blend all the ingredients until finely chopped.
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  Speaker 1: Then add the extra virginally oil. Blend again until you
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  Speaker 1: obtain a creamy and smooth pesto. Transfer the lead to
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  Speaker 1: spain into a large bowl that will later hold the pasta.
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  Speaker 1: When the pot of water reaches a boil, add the linguine.
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  Speaker 1: Cook the linguini until al dente, following the package time.
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  Speaker 1: While the pasta cooks, prepare the parmigiano regiano shavings. Use
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  Speaker 1: a vegetable pillar to shave about twenty grams of cheese.
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  Speaker 1: Keep the shavings aside for garnish. Before drining the pasta,
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  Speaker 1: take a couple of tablespoons of the hot pasta cooking water.
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  Speaker 1: Add this water to the bowl with the lead to
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  Speaker 1: spasto and mix. This helps the pest to become even creamier.
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  Speaker 1: Drin the linguine when the eral dente briefly rinse them
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  Speaker 1: under cold water. This step cools the pasta slightly and
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  Speaker 1: helps keep the lettus flavor delicate and fresh. Transfer the
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  Speaker 1: lukewarm linguina into the bowl with the lead to s pasto.
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  Speaker 1: Mix the pasta carefully until the pesto coats every strand evenly.
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  Speaker 1: Play the linguine with leatus pasto on each portion. Place
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  Speaker 1: a few piece sprouts. Add some pieces of sundried tomatoes
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  Speaker 1: in oil. Finish with the parmigano regiano shavings on top.
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  Speaker 1: Serve the linguine with let suspace to immediately enjoying the light,
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  Speaker 1: creamy texture and fresh green flavor.