Product Description
Details
CALAMARATA WITH PISTACHIO PESTO AND GREEN BEANS
Ingredients:
Calamarata pasta
Pistachio pesto
Green beans
Butter
3 table spoon of fresh cream
1 clove of garlic
1/2 chili pepper
Parmigiano Cheese
Salt
Black pepper
1- First put on fire min.5 liters of cold water. Apart of it, boil the green beans for 8 minutes, cut them in little pieces (3cm), stir fry in a pan with butter, garlic and half red dry chili, a bit of salt and pepper.
2- As soon as it's cool down put the pistachio pesto on the beans and amalgamate.
3- Add the fresh cream (add pasta water if results dry).
4- As soon as the water is at the highest temperature (boiling strong) put 1 and a half table spoon of salt, meanwhile it's time to put in the pasta!! turn often and check the cooking state of pasta every 2/3 minutes:you don't want miss the “al dente “point!!
5- Drain and skip the pasta with the sauce in the pan, add pasta water if it comes out too dry, add Parmigiano cheese and 1 spoon of butter (..makes it more creamy). serve quicky!