Hello dear ones! We are glad to be back with our Wine&Pasta pairing, showing you our second WINE REVIEW and VIDEO-RECIPE.
Together with Pasta Fabbri, we have chosen to make another Italian classic, LINGUINE al PESTO, reinterpreting it in our way with a fresh cream made of RICOTTA and SICILIAN LEMONS zest. A very simple way to renew a dish that represents our country and culture.
PESTO di BASILICO, especially for Italians living in Liguria, is an expression of both tradition and comfort food. It is a typical after-school lunch and a special retreat at nonna’s. With our personal variations, we tried adding a more refined touch, while always respecting the flavors of the main ingredients: BASILICO, PARMIGIANO, PINE NUTS and OLIVE OIL.
INGREDIENTS x2
180 g linguine
25 g basil leaves
35 g Parmigiano Reggiano + 15 g Pecorino Romano (or 50 g Parmigiano Reggiano)
1/2 garlic clove
a handful of pine nuts
50 ml extra-virgin olive oil
50 g ricotta
lemon zest
salt
Read the whole recipe:
COLLABS
» Pasta:
Pastificio Artigianale Fabbri
» Filming:
Annalisa Bardelli
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