filini in pesto di aglio orsino con salicornia
filini in wild garlic pesto with samphire
Wild garlic is one of those ingredients which can take you very much by surprise, as in my experience sometimes it’s very subtle. At others it really isn’t. And that’s the reason that the quantities in this recipe are delicerately vague; you’ll need to use all your pesto super powers to blend, taste and adjust the flavours in the sauce to get it just right for you.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
- chill the blender bowl and blade
- prepare the ingredients
- blend. taste, adjust
- boil the samphire
- boil the pasta
- combine pasta, pesto and samphire
filini in wild garlic pesto with samphire
INGREDIENTS
FOR FOUR PEOPLE
• 1-2 large handfuls of wild garlic leaves
• large handful parmesan
• large handful of pinoli (pine nuts)
• EVO
• marjoram/thyme leaves, to taste
• EVO to taste
PASTA
400g (14oz) dry filini or
spaghetti alla chitarra
MANTECATURA
none
METHOD
Chill the blender bowl and blade, as you would for a Pesto Genovese. Wash and pat dry the wild garlic. Grate the cheese, about two large handfuls.
Boil the samphire and then set it aside.
Following the normal pesto technique, begin by adding small amounts of all ingredients with a little EVO and pulsing the blender to begin to form a paste with the garlic and a pinch of salt. Add more ingredients and oil, varying quantities until you get the balance of flavours that you prefer.
Boil the pasta and then combine the pasta and sauce. Follow the tips for Cooking with Pesto in the Technique section if you’re new to making and cooking with pesto.
When the pasta and sauce are nicely combined, throw in samphire and toss some more.
Serve with freshly grated black pepper and parmesan.
NUTRITION per serving
KCAL: 698
Fat(g): 38.2
Sat Fat(g): 8.4
Carb(g): 62.3
Sug(g): 2.2
Fib(g): 5.1
Prot (g): 22.9
Salt(g): 1.06
