... cooked up by Harri Sjostrom for the Touch Recipe Book

Extended Pesto al Harri

You will need:

100g of your favourite pesto verde
30g panna (cream)
30g crème fraîche
100g ewe's cheese
olive oil
a handful of walnuts
fresh garlic
500g spaghetti

10 minutes


Let the pasta slip into boiling water.
Bruise the fresh garlic and walnuts with a good shot of olive oil.
Add ewe's cheese, crème fraîche, panna, mash everything well with a fork. Add the pesto, go on mashing until all is fluffy.

Add two spoons of the extended pesto for one serving of spaghetti and watch this while you
enjoy.

Goes well with a classic caprese (sliced tomatos, mozarella, rucola, olive oil, balsamico, sea salt and ground pepper). You can keep the pesto in the fridge for two days in a jar when covered with olive oil.


[submitted by Stephan Mathieu]



« back





Recipes

» Baby Food
» Breads
» Beverages
» Conceptual, Historical, Literary etc.
» Desserts
» Fish
» Game
» Meat
» Pasta
» Prison Food
» Soups & Starters
» Vegetarian

» Recipe Book homepage