Salve a tutti amici vecchi e nuovi...questa settimana sono stato inchiodato da una bruttissima influenza con tutti gli annessi e connessi (sisi leggete pure "piegato in due in bagno") so I could not write my usual recipe on Thursday (ok, sometimes it is Wednesday ... sometimes on Friday .... So that's midweek) and most have not prepared anything for this Sunday (they are went on a spring soup, tea, meal, white rice) ... let's see ..... if you are out in force tonight I'd make a pretty sweet .... :-)))) You know so much that I say to make a cake but I have not yet made ... oh well we say they are more specialized in the first rather than the sweet ones ... in the Giò is very good ... but after the flu has kept me possession of her ... well then she too is out these days!
Okkeeeeeiiiii, but this dish we prepared earlier this week and is very easy and fast ... I'll tell you briefly where it came from: a few summers ago I, Simo and Beppe (two of my friends) that we were alone in Pontedera (the guy Simo, David, was at a bachelor party in Umbria and Morette were at the wedding of her cousin in Egypt) ... so we decided to go out to dinner and Simo taken at random from the telephone number of a restaurant Casciana Terme where we had the effrontery to take a triptych of first and then repeat with another bittico. A total of 5 / 1! eheheh ever done in our lives ... but in that restaurant we ate so well that we decided to come back with all the others and so it happened some time ago (more specifically, last year during the Cherry Festival in Lari where there was a huge queue in front of the food stands) and on this occasion we reiterate with a trio of first: a of these was a very good Spaghetti with mint pesto ... good, but so good that I tried to recreate it at home with considerable success ... Today's recipe does not have parsley ... for the simple fact that we forgot ... we are in fact the pitch is also very good even without our oversight and not too accentuated the flavor of mint (the fact is there that we realized our mouths when it had already dusted all) ... we say that the parsley is used to give a little more green color to the sauce and to alleviate the taste of mint ... but this time we do not put much, and then came even so perfect.
Let the ingredients (by now I give you the full version with parsley then decide you like it if you want to try :-))
Ingredients for 4:
- 300 grams of spaghetti
- a handful of fresh mint
- a handful of pine nuts (30 gr)
- a bunch of parsley (not too big)
- Oil to taste
- salt
With the crescent is finely chopped leaves of fresh mint after washing thoroughly, pine nuts and parsley. They are placed in a large bowl (or pan, as you prefer ... so should not be cooked), add oil to soften the pesto and a pinch of salt. Meanwhile, cook the spaghetti in salted water and drained when you add to the sauce and stir well to mix the dough by helping with some of the cooking water:
Well here :-) to you ... as you can read is a simple recipe and if it happens, as has happened to me and my friends will be amazed by the delicacy and simplicity / goodness of this light pesto.
A big kiss to all and the next ricettuzza
Well ... at least on camera a little more green there would not be bad ;-)
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