Orecchiette with pesto sauce, spicy touch - Pasta Garofalo Recipes
Genoese pesto is a simple and quick first course of Ligurian cuisine. Garofalo offers you an original recipe with spicy notes and orecchiette pasta.
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Cooking tools:
- Blender
- Kitchen scale
- Pipette
- Pot
- Colander
- Mixing bowl
- Grater
- Stove
- Plate
Ingredients
- 480 g Garofalo Orecchiette
- 120 g arugula
- 200 g Thai basil
- 100 g grated Grana Padano
- 30 g extra virgin olive oil
- Fleur de sel
- 30 g SAVORA mustard 40 g of chilli jam
- 1 Peperoncino from Calabria (if not a bird's eye chili)
- 15 g of balsamic vinegar
- 1 piece of Grana Padano
- 1 small tray of red Shiso
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