Mostly just an excuse for writing down my pesto recipe (below).
Last night I cooked tagliatelle with pesto, peeled asparagus, broad beans and fresh peas, with a decoration of tomato concasse (the final e should have an acute accent, it’s just raw tomatoes peeled, seeded and finely chopped). Damn good – I recommend it. The freshness of the uncooked tomato balances the rich cheesiness of the pesto.
Pesto (for 2)
- 80g basil leaves, removed from the stalks and carefully washed and squeezed dry
- 1-3 garlic cloves, peeled
- 2-3 tbsp pine nuts
- 6 tbsp olive oil
- 40-80g pecorino or parmesan, or a mixture of the two (use sardo, a Sardinian ewe’s milk cheese for maximal authenticity), grated
- Salt and pepper
Blend the basil, garlic, pine nuts, olive oil, salt and pepper to a rough puree. Stir in the cheese. Add a few tbsp of the boiling pasta water just before draining and mixing them together to loosen it up a bit.