Pesto Erice Da Rita with Mafaldine
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 12 mins |
| Total Time | 32 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 bunch basil (large bunch)
- 2 cloves garlic)
- 1 can tomatoes, chunky
- 100 g almonds, chopped or chopped
- 1 packet cooking cream (Panna da Cucina), 200 ml
- 100 g parmesan, freshly rated
- olive oil
- salt
- 4 large potato (s)
- Vegetable oil for frying
- 500 g pasta (Mafaldine)
Print Recipe
Pin Recipe Instructions
- Wash the basil. Puree some olive oil and basil with the magic wand in a tall container, not too finely. Then add the garlic, chopped tomatoes, almonds and panna da cucina and puree everything. We like it when the pesto is still slightly chunky. Season the pesto with parmesan and salt.
- Cook the pasta according to the instructions on the packet.
- Wash the potatoes, peel them if necessary, cut into narrow wedges and fry them in hot oil until they are golden brown. Salt the potato wedges a little.
- Pour approx. 1/3 of the pesto over the cooked pasta in a saucepan, mix and garnish with potato wedges. Pour the rest of the pesto and grated Parmesan over the dish.
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