Tag: PESTO

Recipe Spaghetti Alle Vongole Veraci With Bronte Pistachio Pesto – Gordon Ramsay’s version

Recipe Spaghetti Alle Vongole Veraci With Bronte Pistachio Pesto


To prepare the spaghetti with clams with Bronte pistachio pesto it is necessary to immerse the clams in cold, salted water for at least an hour.

In the meantime we prepare the Pistachio pesto:

in the glass of the blender we whisk i pistachios with the parmesan, the basil, the salt, the pepper, the Lemon peel and theoil extra virgin olive oil (only 20 g), until a creamy mixture is obtained.

In a large pan we fry it clove of garlic with extra virgin olive oil (20 g). We drain the clams and transfer them inside the pan. Let's blend with the White wine and cook for 4/5 minutes with the lid on.

We temporarily transfer the clams in a bowl leaving the sauce inside the pan. We eliminate the empty shells, thegarlic and the clams that have not opened.

We shell half of the clams and let's keep them aside.

We cook the spaghetti in salted water and drain them a few minutes before the term indicated on the packaging pasta. We set aside a ladle of cooking water.

We pay the spaghetti inside the pan with the sauce of clams, we add the pistachio pesto and a ladle of cooking water.

When cooked the pasta, we add the clams shelled.

We serve the spaghetti garnished with clams with the shell we had kept aside, with the chopped pistachios and with a sprinkling of parsley chopped.

Spaghetti ready !!! Everyone at the table!

The cleaning operations of clams they are essential for the success of the dish. If there are sand residues, it is recommended to carefully filter the sauce with a cotton napkin.

Spelt Spirals with Hazelnut Pesto, Roasted Sweet Potato and Nutritional Yeast by Gordon Ramsay

Spelt Spirals with Hazelnut Pesto, Roasted Sweet Potato and Nutritional Yeast



© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

In this easy 30-minute dinner recipe, wholegrain spelt pasta spirals are tossed in a rich pesto made with toasted hazelnuts, nutritional yeast and a mix of fresh herbs together with roasted sweet potatoes. Enjoy it on its own or with a green salad or serve alongside grilled chicken or fish for a more substantial meal.

Hazelnut Pesto
  • 600 g Sweet potatoes
  • 3 tbsp Extra virgin olive oil
  • Salt and freshly ground black pepper
  • 120-150 g Organic wholegrain spelt spirals
  • Nutrional yeast, to serve
  • Crushed toasted hazelnuts, to serve
  • 50 g Hazelnuts, lightly toasted and skinned
  • 2 Garlic cloves
  • Zest and juice of 1 lemon
  • 120 ml Extra virgin olive oil
  • 30 ml Hazelnut oil
  • 30 g Fresh herbs (I used a mix of arugula, parsley and basil)
  • 2 tbsp Nutritional yeast, unfortified (or 50 g Parmesan)
  • Salt and freshly ground black pepper
  1. Preheat the oven to 180C/350F. Spread the hazelnuts on a baking sheet and toast until golden, 10 to 12 minutes. Transfer the hazelnuts to a kitchen towel and rub together to remove the skins.
  2. In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. This recipe makes more pesto than you’ll need. Keep the excess covered in a layer of olive oil in a jar for up to 2 weeks in the fridge.
  3. Increase the oven temperature to 200C/400F. Use a vegetable peeler to peel sweet potatoes. Dice the flesh into 1-inch pieces and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, and roast, stirring sweet potato pieces once or twice, until golden brown and tender, about 30 minutes.
  4. Meanwhile, cook the spelt spirals in plenty of boiling salted water until al dente, about 7-8 minutes or according to the packet instructions.
  5. Drain pasta, return to pan and toss with a few tablespoons of the pesto and the roasted sweet potatoes. Serve with extra nutrional yeast and crushed roasted hazelnuts over.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

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