Orecchiette with pesto sauce, spicy touch

Genoese pesto is a simple and quick first course of Ligurian cuisine. Garofalo offers you an original recipe with spicy notes and orecchiette pasta.

Preparation Time

30"

Portions

4

Difficulty

low

Ingredients

  • 480 g Garofalo Orecchiette

  • Pesto sauce:
    120 g arugula
    200 g Thai basil
    100 g grated Grana Padano
    30 g extra virgin olive oil
    Fleur de sel

  • Chilli condiment sauce:
    30 g SAVORA mustard 40 g of chilli jam
    1 Peperoncino from Calabria (if not a bird's eye chili)
    15 g of balsamic vinegar

  • Garnish:
    1 piece of Grana Padano
    1 small tray of red Shiso

Product used

Preparation

  • 1

    - PREPARATION OF PESTO:
    Blanch arugula and basil in boiling salted water for 20 seconds. Drain. Put in the blender; add grated Grana Padano, olive oil and a pinch of fleur de sel. Mix, making sure to leave some lumps.

  • 2

    - PREPARATION OF CHILI CONDIMENT SAUCE:
    In another blender, mix the Savora mustard, chilli jam and bird's eye pepper until it becomes a smooth condiment. Put in a pipette for plating.

  • 3

    - PREPARATION OF PASTA:
    Cook the Garofalo Orecchiette for 11 min in a large amount of boiling salted water. Drain in a bowl and take off the heat, add the pesto, salt and pepper.

  • 4

    - PLATING AND PRESENTATION :
    Plate in the centre of a plate. Decorate with a few drops of Condiment sauce all around the Garofalo Orecchiette. Grate some Grana Padano and place some red Shiso leaves.