Pasta with Mache Pesto
Ingredients
- Ingredients
- 400 grams Tagliatelle
- Sea salt
- 150 grams lamb's lettuce
- 2 garlic cloves
- 40 grams Pine nuts
- 80 grams freshly grated Parmesan
- 125 milliliters olive oil
Preparation steps
Cook the tagliatelle pasta in boiling salted water until al dente.
Meanwhile, rinse the mache thoroughly, then spin dry and set aside a few leaves for garnish. Peel the garlic cloves and finely chop. Toast the pine nuts until golden brown in a dry frying pan, allow to cool and chop coarsely. Place the mache, garlic, pine nuts, half the Parmesan and half the olive oil in a blender and puree. Gradually incorporate the remaining olive oil to make a thick pesto. Add salt to taste. (Only process the pesto in the blender as long as necessary. Heat generated makes the pesto bitter.)
Drain the pasta and mix with 3-4 tablespoons hot pasta water and the pesto. Arrange on plates.
Sprinkle with the remaining Parmesan and serve garnished with lettuce leaves.
