Red Pesto Pasta #shorts

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by Papri Spice

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07.12.2023



Pasta Series Ep.3 – Red Pesto Rigatoni

The third episode of my mini pasta series in which I’ll be showing you some delicious, simple recipes for all types of pasta shapes (dried & fresh). Sometimes I’ll be making the fresh pastas, and sometimes I’ll be buying the dried ones to show you just how easy it can be. This is variation of the classic Sicilian pesto rosso and a delicious alternative to the basil & pine nut pesto all genovese (green pesto) many of you know. Sun dried tomatoes work SO well in this and it is incredibly easy to make. Enjoy! What pasta dish do you want to see next?!

Recipe:
Makes roughly 350g pesto (filled one jar)

– 200g sun-dried tomatoes (roughly chopped)
– 2 large garlic cloves (peeled and minced)
– Blanched almonds 40g (ground almonds or almond flakes would work well too)
– 3 tbsp olive oil (I like to use the oil from the tomatoes)
– 25g parmesan cheese (grated)

1. Toast the blanched almonds in a pan until lightly browned and fragrant. Place into a blender and blitz until roughly chopped.
2. This step can be done quickly in a blender, or more traditionally in a pestle and mortar for a slightly more coarse texture (a molcajete is perfect for this – the rough texture of the rock really helps). Add the garlic and tomatoes into the mortar and crush until they form a paste. Add the almonds and give it another crush. Add the olive oil and parmesan cheese to the mortar and mix it all together. Check for seasoning and if the parmesan wasn’t already salty enough for the pesto, add more, or simply use some table salt. If you want the pesto thinner, add more oil.
3. Store in an airtight container, refrigerated, for up to two weeks.
4. When you want to add to the pasta, cook your pasta until al dente, transfer it to a new pan, add your desired amount of pesto, some starchy pasta water, a grating of parmesan and a knob of butter. Continue to mix this all together for a few minutes over a medium heat, until the pasta has finished cooking through and the sauce has emulsified (thickened). Enjoy!

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