* Exported from MasterCook *
Gangivecchio'
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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1/2 cup almonds
1/2 cup hazelnuts
1/2 cup walnuts
1/2 cup pistachio nuts
1/2 cup pine nuts
6 garlic cloves
2 cups fresh basil leaves -- plus more for garnish, washed and dried well
1/3 cup chopped fresh Italian parsley
1/2 cup freshly grated Parmesan cheese -- plus more for passing at the table
1/2 cup freshly grated pecorino Romano cheese
salt and freshly ground pepper to taste
3/4 cup extra virgin olive oil -- or more as needed
To serve: -- 2 pounds casareccia (gemelli) or penne, and 2 tablespoons unsalted butter
Put the almonds, hazelnuts, walnuts, pistachios, pine nuts, garlic, basil, parsley, Parmesan, pecorino, and salt and pepper to taste in a food processor fitted with a metal blade. Turn on the machine and immediately begin pouring the olive oil in a thin stream through the feed tube. Continue to puree and add the oil until the ingredients have formed a paste with a spreadable consistency. Do not over puree; the nuts should retain some of their texture. Adjust the salt and pepper to taste, running the machine just to mix in the seasoning. Scrape the pesto into a saucepan.
Bring a separate, large saucepan of water to boil over high heat. Stir in a small fistful of salt and the casareccia and cook until the pasta is tender.
While the pasta is cooking, stir 2 cups of the boiling pasta water and the butter into the saucepan with the pesto and place over low heat to warm through.
Reserve a cupful of the pasta water and drain the pasta in a colander. Quickly transfer the pasta to a serving bowl along with 1 cup of the pesto. Toss and continue adding the pesto, a cup at a time, along with a splash of the reserved pasta water if the pasta is sticky or dry, until the pasta is coated. Serve immediately, with Parmesan on the table.
Serves 12.
Five-nut pesto is one of the victories of our gardens and our kitchen. All the nuts but the pistachios come form our own trees. We don't have pistachios because you need both a male and a female tree to produce nuts, and our females died. Still, we buy only the best Sicilian pistachios, from the town of Bronte.
Cuisine:
"Sicilian"
Source:
"100 Ways to Be Pasta: Perfect Pasta Recipes from Gangivecchio by Wanda and Giovanna Tornabene, Alfred A. Knopf, 2005."
S(Formatted by Chupa Babi):
"Aug 2009"
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Per Serving (excluding unknown items): 323 Calories; 31g Fat (82.7% calories from fat); 9g Protein; 6g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 121mg Sodium. Exchanges: 1/2 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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