Spaghetti al pesto of lipari (2)
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 1 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 30 and pour pesto in a soup-tureen.
Cook the pasta 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 the pesto is not too diluted, peeled and divided into 2 tomatoes, sprinkle with salt and leave for 30 minutes in colander so that lost part of the vegetation water.
Ingredients and dosing for 4 persons
- 350 g of type pasta fusilli
- 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