CHARRED VEGGIE SPAGHETTI
MAKES 2 SERVINGS.
1/4 cup each parsley, mint and grated Parmesan cheese
Grated ricotta salata
1/2 lemon, zested
1 clove garlic, grated
Oil
Salt
1/8 cup olive oil
1/2 cup basil
1/2 pound spaghetti
Salt and Pepper
2 bunches green onions, trimmed, cut in half
Bring a pot of salted water to a boil. Heat a skillet or grill. In a bowl, drizzle green onions with oil. Season green onions with salt and pepper, then char until lightly caramelized at edges and blackened in a few spots. Place in a food processor, let cool. Drop spaghetti into boiling water, cook until al dente. Add garlic, herbs, Parmesan, zest and olive oil to green onions, pulse into a thick pesto. Transfer to a bowl. Season with salt and pepper. Just before draining spaghetti, add 1 cup pasta water to sauce, stir to combine. Drain spaghetti, toss with sauce. Top with ricotta salata, then SERVE...
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