Silk handkerchief pasta sheets with pesto

Silk handkerchief pasta sheets with pesto

Manilli de seta

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
350g very thin fresh pasta sheets, 1mm thick and 15–20cm long
salt
olive oil, (optional)

Pesto

Quantity Ingredient
80g basil leaves
2 garlic cloves
30g pine nuts
60g parmesan, grated
10g coarse sea salt
100ml olive oil

Method

  1. To make the pesto, pound the basil, garlic, pine nuts, Parmesan and salt together, using a pestle and mortar, to a smooth paste. Slowly add the olive oil, stirring all the time.
  2. Add the pasta sheets, one by one, to a large pan of boiling salted water, with a little olive oil to avoid sticking if you like, and cook until al dente. Being so fresh and thin, the pasta cooks quickly, within 2–3 minutes.
  3. Scoop the pasta sheets out of the boiling water, drain well and divide between warm plates. Gently mix each pile of pasta with a quarter of the pesto and serve at once.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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