Taste the Med of

Fri­day’s Do­mes­tic Diva Sil­vena Rowe adds some zing to a few Ital­ian sta­ples

Friday - - Leisure - Styling by Alexio Pasquali Pho­tos by Mur­rindie Frew

Trenette with red pesto, su­gar snaps and po­tato

Prep time: 20 mins Cook­ing time: 20 mins Serves 4 200g baby pota­toes 1 gar­lic clove pinch of sea salt 25g pine nuts 300g canned semi-dried toma­toes, drained from oil 1 red chilli, de­seeded and roughly chopped 1 roasted red pep­per hand­ful of fresh basil 125ml ex­tra-vir­gin olive oil 25g Parme­san, finely grated 200g su­gar snaps 450g trenette pasta or lin­guine, cooked ac­cord­ing to in­struc­tions on the packet

1 In a medium pan, cover the pota­toes with wa­ter and bring to a sim­mer. Cook over mod­er­ate heat for about 15 min­utes or un­til ten­der. Drain and al­low to cool slightly. Cut the pota­toes in half.

2 Mean­while, to make the red pesto, blend to­gether the gar­lic and sea salt in a spice grinder. Add the pine nuts and pulse again un­til roughly chopped. Add the semi-dried toma­toes, chilli, red pep­per and basil and pulse care­fully un­til well mixed but still very tex­tured.

3 Spoon pesto into a bowl and stir through ex­tra-vir­gin olive oil and Parme­san un­til you have a juicy paste. Sea­son to taste, as re­quired.

4 In a large pan of salted boil­ing wa­ter, cook the su­gar snaps un­til al dente. Us­ing a slot­ted spoon, trans­fer them to a colan­der and rinse un­der cold wa­ter.

5 In a large pan, toss to­gether the pasta, cooked pota­toes, su­gar snaps and red pesto un­til pasta is well coated. Sea­son with salt and pep­per and serve im­me­di­ately.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.