Some of the agretti recently purchased from Novella’s vegetable stand in Assisi ….
…have already starred in a pasta recipe:
Today, I used some of the remaining agretti in an easy – VERY easy! – and tasty pasta dish: Spaghetti al Pesto di Agretti e Mandorle.
These are the only ingredients you need for this pesto with agretti and almonds (serves 3- 4 persons):
- agretti, a bunch
- a clove of garlic
- about 1/4 c. of almonds
- extra-virgin olive oil, q. b. (“quanto basta” or “as much as you need”)
- salt, pepper, q.b.
- freshly-grated Parmesan, q. b.
- spaghetti (a handful for every person )
You might be asking already, “What if I can’t get agretti?” Why not try this recipe with asparagus tips or young pea pods…or…..? (Glad to hear your ideas).
Start by cutting the roots off the fleshy, needle-shaped leaves of the agretti:
Put about 2- 3 c. of water on to boil. Add a bit of salt, q.b.
Wash the agretti in cold water….
….and then cook for about 6 minutes in the slightly salted boiling water:
Drain the agretti when al dente and let the vegetables dry a bit.
Put the water on to boil for the spaghetti, adding salt, q. b., to the water
Put the agretti in a food processor with a dash of olive oil, q. b.,…
…and blend a bit:
Add a garlic clove, the almonds and a few tablespoons of grated Parmesan:
Blend just a bit but this pesto is even tastier if the almonds remain a touch crunchy:
If needed, add more olive oil and blend briefly again:
Cook the spaghetti in salted, boiling water until al dente:
Prepare the serving bowl to “receive” the pasta by adding some of the pesto:
Drain the pasta, setting aside some of the brodo della pasta (boiling water in which the pasta is cooked) to add to the pesto to make it creamier..
Put the spaghetti in the serving bowl with the agretti pesto…..
…and then mix in the remaining pesto, putting a ladleful of the brodo della pasta into the food processor so as give all that pesto to the pasta:
Add more hot brodo as needed….
…..and olive oil:
Mix gently, sprinkle on Parmesan cheese…
Making this pasta was a diversion for me.
Tasting that new dish was a diversion for both Pino and me.
Reading about our spaghetti al pesto di agretti will be, hopefully, somewhat of a diversion for you.
Click here for more news on agretti – and another recipe
Click here to read about Novella’s vegetable stand during the coronavirus lockdown
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