Trenette al pesto with radish
Instructions
Bring to a boil salted water and cook the pasta.
Meanwhile, in food processor with chopping blade put the radicchio, pine nuts, 4 tablespoons of cheese, a pinch of coarse salt; as you said it all, combine oil, flush, until you reach the desired consistency; complete with a pinch of pepper and chili.
Drain the pasta al dente keeping a tbsp of cooking water to dilute the pesto, then season the trenette, and serve immediately.
Ingredients and dosing for 4 persons
- 350 g of type trenette pasta
- 60 g of green radicchio washed away
- 40 g of pine nuts
- 4 tablespoons of grated sardinian pecorino cheese semi-mature
- 1 pinch of chili powder
- Olive oil extra virgin
- 1 pinch of coarse salt
- 1 pinch of pepper