Spaghetti with turnip greens pesto, Anchovies from the Cantabrian Sea and flavored panure
- Ingredients 2 people
- Difficulty easy
- Ready in 30 minutes
Ingredients
- 200 g Spaghetti
- 150 g Turnip greens (better only leaves)
- 3 Fillets of Anchovies from the Cantabrian Sea Rizzoli
- 3-4 tablespoons Grana Padano
- 100 ml EVO oil
- 50 g Cow’s milk goat
- as required Breadcrumbs
- as required Chives
- as required Bronte Pistachios
- as required Lemon zest
Process
How to make : Spaghetti with turnip greens pesto, Anchovies from the Cantabrian Sea and flavored panure- Blanch turnip greens for a few minutes in salted water (only the leaves) and place them in very cold water or on ice.
- Dry the turnip greens well and put them in the food processor with the other ingredients for pesto until smooth.
- Separately, mix well the goat cheese with the oil, a pinch of salt and a drop of warm water to make a light, rather runny cream.
- For the breadcrumbs: whisk a few tablespoons of breadcrumbs, 5-6 stems of chives, a handful of Bronte pistachios, a grating of lemon zest, and a teaspoon of oil. Place in a small bowl and set aside.
- Cook the pasta al dente and drain it in a bowl where you will combine it with the pesto.
- Plate with the goat cheese cream and panure.This recipe was prepared for us by our Taste Ambassador @salsaemerende.it.
