MINT PESTO PASTA
Steps:
- Bring a large pot of salted water to a boil and cook the pasta according to the manufacturer's instructions for al dente pasta.
- Meanwhile, put the mint leaves, pistachios and garlic in the bowl of a food processor and pulse until finely chopped. While still pulsing, slowly drizzle in the olive oil. Remove the lid and use your hands to break up the wedge of pecorino into small chunks and add them to the food processor along with a pinch of salt and pepper. Pulse until well combined but there are still small pieces of pecorino throughout the mixture. (You do not want to blend too much because it will cause the mint to brown.) Season with additional salt and pepper if needed.
- Transfer the pesto to a large high-sided skillet. When the pasta is cooked to al dente, use a large slotted spoon to lift the pasta out of the pot and directly into the skillet. Stir to combine. Turn the heat to medium-high and cook, stirring occasionally, until the excess water from the pasta has evaporated and some of the pecorino has started to melt, 3 to 5 minutes. Stir in the lemon juice and butter if using. Season with additional salt and pepper if needed.
- Transfer to a large platter and garnish with the grated pecorino and whole mint leaves. Serve warm or at room temperature.
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- BASIL LEAVES If it’s possible, choose medium sized young leaves (brighter green). Rinse the leaves under water and dry them with paper towels.
- Peel the garlic cloves and put them into a mortar with pine nuts. Grind until you have a paste Then add some basil leaves, and a little coarse salt, and 3 tbsp of olive oil. Keep working with the pestle, while continuing to add more basil leaves and olive oil until the pesto is smooth. Finally, transfer to a bowl, add the cheeses and stir well.
- Put all the ingredients in the blender and pulse a few seconds at a time until you have the right consistency. Don’t keep pulsing for too long at once as the blender will heat up and this can spoil the basil.
- If using a stand mixer sift the flour into the bowl of your kitchen mixer, break the eggs into the center with a pinch of salt and mix and knead until you have a soft dough that doesn’t stick to the sides of the bowl. Then turn it out onto a floured wooden pastry board and finish kneading there. If the dough seems too dry and crumbly add some tepid water.
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