Extra fine capellini with pesto
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15 minutes
Ingredients
For 4 persons
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375 g
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60 g
grated Parmesan cheese
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4 tbsp
pine nuts for the pesto
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1
bunch of basil
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a few leaves of rocket
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75 ml
olive oil
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3
cloves of garlic
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salt and pepper
Anco Professional Cooking-resistant Capellini
Anco Professional Cook-resistant Capellini is one of the long pasta from the basic range, only this variant is a lot finer than any spaghetti variant. Capellini is perfect for lovers of a nice mouthfeeling and goes perfectly with tomato sauces and all kinds of fish. Cooking-resistant pasta is reinforced with chicken egg protein, making them extra cooking-resistant and achieving a high yield while retaining bite. This applies both when the cooking pot remains on the fire for too long, or when you reheat the pasta (decoupled cooking), or when you mix the pasta with sauce and place it in the buffet. Anco Professional cooking-resistant pasta has a beautiful amber yellow color and does not stick.
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.
