Spaghetti al pesto delle lipari
Instructions
Dip the tomatoes for a few seconds in boiling water and then rinse under cold water, Peel and give them seeds.
Put in the mixer Cup almonds, pine nuts, walnuts, peeled garlic clove and a bit of chili.
Blend for one minute until you have a fine and homogenous mixture.
The motor stops and then put in the glass the tomatoes, olive oil, mint leaves and salt.
Blend for half a minute and pour pesto in a soup-tureen.
Cook spaghetti al dente, drain and pour into the soup tureen.
Mix well and serve immediately.
Cold sauce will inevitably cool the dough: If you wish you can place griddle for a few minutes the soup tureen with sauce over the Pan where the pasta is cooking.
Sometimes, even in midsummer, the tomatoes can be a little watery and, in this case, because ' pesto ' is not too diluted, after peeled and halved tomatoes, sprinkle with salt and leave for half an hour in the colander to lose part of the vegetation water.
Ingredients and dosing for 4 persons
- 350 g of type pasta spaghetti
- 2 tablespoons of peeled almonds
- 2 tablespoons of pine nuts
- 2 tablespoons of walnut kernels
- 2 tablespoons of olive oil extra virgin
- 6 ripe san marzano tomatoes
- 1 clove of garlic
- 10 leaves of mint
- 1 bit of chili
- Salt