Tagliatelle cu pesto şi roşii cherry
Pentru sosul pesto:
– două linguri de nucă;
– două linguri de seminţe de dovleac crude;
– doi căţei de usturoi, tocaţi mărunt;
– 80 g frunze de busuioc (o legătură zdravănă);
– 80 ml ulei de măsline;
– 70 g parmezan ras;
– un vârf de linguriţă de coajă de lămâie rasă.
Tradiţional, pesto se face cu seminţe de pin. În varianta propusă, am ales seminţe care se găsesc uşor la noi şi sunt mult mai accesibile ca preţ.
Toate ingredintele de mai sus se amestecă în blender. Pasta care rezultă se dă la rece. Pentru un sos mai fluid, se adaugă mai mult ulei de măsline (100-120 ml.)
Cam două treimi din sosul obţinut l-am adăugat pastelor. Pentru restul, plănuiesc o gustare cu biscuiţi săraţi. Aşa că, dacă vă rămâne pesto neutilizat în reţeta de bază, păstraţi-l în frigider, într-un recipient închis, potrivit volumului, cu ulei de măsline deasupra, nu mai mult de două-trei zile.
Pentru paste:
– 250 g tagliatelle;
– 150 g roşii cherry;
– un căţel de usturoi, zdrobit cu lama cuţitului;
– o lingură de ulei de măsline;
– parmezan fâşii sau bucăţele;
– zeamă de lămâie (opţional).
Tagliatelelle se fierb în apă cu sare, conform indicaţiilor de pe etichetă, apoi se scurg, păstrând o jumătate de cană din lichidul în care au fiert.
Separat, într-o tigaie suficient de încâpătoare, într-o lingură de ulei de măsline se trag usturoiul şi roşiile cherry pentru un minut-două, după care se adaugă pastele şi sosul pesto diluat cu apa păstrată, în care au fiert pastele. După un minut se opreşte focul.
Se aşează repede în farfurie, cât sunt calde. Deasupra, se presară frunze de busuioc şi parmezan. Plus zeamă de lămâie, pentru cine vrea.


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