Macaroni with Basil Sauce recipe
information
480 calories per serving
ingredients
1 tablespoon pine kernels
1 clove garlic
1 large bunch fresh basil
salt
100 g (4 oz) Pecorino cheese
generous pinch of cayenne
6 tablespoons olive oil
3.5 litres (6 pints) water
350 g (12 oz) macaroni
4 tablespoons meat stock
1 clove garlic
1 large bunch fresh basil
salt
100 g (4 oz) Pecorino cheese
generous pinch of cayenne
6 tablespoons olive oil
3.5 litres (6 pints) water
350 g (12 oz) macaroni
4 tablespoons meat stock
method
1. Finely chop the pine kernels and garlic. Wash, shake dry and finely chop the basil.
2. Then pound the basil in a mortar (or puree in a blender) with a generous pinch of salt, the garlic, pine kernels, cheese, cayenne and olive oil.
3. Bring the water to the boil with a generous sprinkling of
salt, add the macaroni and boil for about 16 minutes, until 'al dente' (firm when bitten). Drain, rinse and tip the macaroni into a warmed bowl.
4. Heat the stock, stir it into the basil sauce and pour over the macaroni.
Serve with: cabbage lettuce or cos lettuce salad and thin slices of Parma ham (optional).
2. Then pound the basil in a mortar (or puree in a blender) with a generous pinch of salt, the garlic, pine kernels, cheese, cayenne and olive oil.
3. Bring the water to the boil with a generous sprinkling of
salt, add the macaroni and boil for about 16 minutes, until 'al dente' (firm when bitten). Drain, rinse and tip the macaroni into a warmed bowl.
4. Heat the stock, stir it into the basil sauce and pour over the macaroni.
Serve with: cabbage lettuce or cos lettuce salad and thin slices of Parma ham (optional).
serving amount
serves 4
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