PAS­TA SALAD WITH RADISH LEAF PESTO

Technikart - SuperCannes - - News - By Ran­dall Price

Ita­lian food is the way to go in Cannes. If you are in-the- know you go to Cres­ci’s Piz­za on the har­bor and try the egg­plant­ba­sil piz­za. In your own kit­chen, try my pas­ta salad with a sauce of radish leaves, a nice change from ba­sil.

• 1 large yel­low onion, pee­led

and sli­ced in thin cres­cents • 1 green bell pep­per, sli­ced

thin

• 1 red bell pep­per, sli­ced thin • 60 ml Bal­sa­mic vi­ne­gar

• 1 ta­bles­poon su­gar

• 200 ml good olive oil, plus

more for coo­king

• leaves on­ly from a bunch of ra­dishes, wa­shed (give the ra­dishes to your rab­bit if you brought one, or munch them your­self with a glass of ro­sé) • 1 clove gar­lic

• 100 g pine nuts, toas­ted

• 8 sun-dried to­ma­toes, cut in

chunks

• 60 g gra­ted Par­me­san

cheese

• salt and pep­per

Heat the oven to 200C. Place the onions and pep­pers on a ba­king sheet and toss with a lit­tle olive oil. Roast, stir­ring oc­ca­sio­nal­ly, un­til they are soft. Add the Bal­sa­mic vi­ne­gar and su­gar and conti­nue coo­king un­til light­ly ca­ra­me­li­zed.

Place the olive oil, radish leaves, gar­lic and half the pine nuts and to­ma­toes in a blen­der and pu­ree un­til smooth. Sea­son with salt and pep­per and add the Par­me­san and re­mai­ning pine nuts and to­ma­toes.

Cook 500 g dried pas­ta with an in­ter­es­ting shape (ra­dia­tore is quite sexy for this). Drain and toss with the radish sauce and roas­ted ve­ge­tables. Add a half cup of co­oked fresh peas, if you were at the Cannes mar­ket this mor­ning. Serve warm or cold. Some thin­ly sli­ced Spa­nish ham or dried sau­sages would go ni­ce­ly.

In sh en­gli e! pleas Brought to you by Grand Sei­gneur

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