Extra fine capellini with pesto
-
15 minutes
Ingredients
For 4 persons
-
375 g
-
60 g
grated Parmesan cheese
-
4 tbsp
pine nuts for the pesto
-
1
bunch of basil
-
a few leaves of rocket
-
75 ml
olive oil
-
3
cloves of garlic
-
salt and pepper
Capellini extra fine
Soubry capellini extra fine is a further development of the regular Soubry capellini. Soubry capellini extra fine is even finer and combines wonderfully with Bolognese sauce and/or fish (such as anchovy fillets).
Preparation
- Peel the garlic cloves. Keep a few basil leaves and a tablespoon of pine nuts for garnish.
- Mix garlic and remaining basil and pine nuts. Slowly add the olive oil. Season with salt and pepper.
- Cook the pasta al dente in plenty of water, then pour off and drain.
- Put the pasta in a bowl and pour the fresh pesto over it. Mix well.
- Ladle the pasta into plates. Sprinkle with pine nuts and Parmesan cheese. Top with a few leaves of rocket and basil.
