Farfalle with Sicilian pesto

04/10/2013 - Ingredients for 4 people:

- 400 g Farfalle "Pastificio Garofalo"
- Fresh basil (a large bunch)
- 2 chopped garlic cloves from Nubia
- 20 shelled almonds from Sicily Castelluzzo
- Extra Virgin Olive Oil "BioColombini"
- 3 tablespoons Vacche Rosse Parmigiano Reggiano (Pramesan of the milk of the red cow)
- Salt from Trapani

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 400 g Farfalle "Pastificio Garofalo"
- Fresh basil (a large bunch)
- 2 chopped garlic cloves from Nubia
- 20 shelled almonds from Sicily Castelluzzo
- Extra Virgin Olive Oil "BioColombini"
- 3 tablespoons Vacche Rosse Parmigiano Reggiano (Pramesan of the milk of the red cow)
- Salt from Trapani

Wash the basil and choose the best leaves. Place in a mortar and add the garlic cloves, the Sicilian almonds and half a teaspoon of salt from Trapani.

Crush the ingredients in a mortar or with the mixer. Add enough olive oil and season with the Vacche Rosse Parmesan.

Cook the Garofalo Farfalle for around 12 minutes until al dente. Drain and mix with the pesto in a bowl.

Recommended wine: Le Colline - Sangiovese di Toscana IGT "Castelvecchio"