Liquorice pasta with fresh mint pesto and almonds

Ingredients for 4 people
Amarelli liquorice pasta  300 gr.
fresh mint 100 gr. (About 8/10 tufts)
Almonds a generous handful
Parmesan cheese 2 tablespoons
Some basil sprig
Olive oil q.s.
Salt q.s.
Place a pan of water on the stove and bring to a boil. Start with the lower bits in tiny almonds and set aside. To make fresh mint pesto, but especially to keep it bright green, you need to put in the freezer the blades of a chopper and also wanting the container that will be used to shred the leaves. Having done this, after a half hour, you can proceed to crush the mint leaves and basil (which in addition to the flavor will give a hint of color in more), previously washed in cold water and dry with a clean cloth water. Place all ingredients in food processor along with plenty of olive oil. Blend two or three times. Meanwhile, pour the boiling water liquorice pasta, salt, and wait three minutes.
Add the ground almonds, Parmesan, salt and, if it is too thick, more oil. Blend for a very short time.  Drain the pasta and pour fresh pesto,garnish with a few mint leaves and bite!



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