Pasta with anchovy pesto
Pasta with anchovy pesto contains all the Mediterranean flavor you expect from a fish first course. Anchovies are the oily fish par excellence, a true resource for our well-being and health. These small fish are rich in nutrients that are fundamental for our body: think that 100 g of anchovies contain a quantity of selenium equal to 50% of the recommended daily dose. And it doesn't end there: anchovies are also very rich in group B vitamins and iron, phosphorus, calciumand potassium. In short, a very precious source of nutrients to be introduced more and more often into our daily diet. The addition of olives gives the dressing a note of sweetness that will amaze even the most difficult palates. When choosing pasta, prefer shapes that absorb the sauce, therefore, yes to penne rigate and gnocchi, trofie or spaghetti.
Ingredients
- 350 g pasta
- 20 g pine nuts
- 15 pitted green olives
- 10 anchovies in oil Orlando
- 1/2 untreated lemon peel
- 1 clove garlic
- 1 sprig parsley
- 1 tablespoon oregano
- to taste chili
- to taste oli
- 2 egg yolks
Instructions
- In the bowl of a mixer, combine the well-drained anchovies, the olives, the parsley, thegarlic, the pine nuts, the half a lemon grated peel and plenty of oil.
- Blend everything until you obtain a cream. Season with salt and chilli pepper.
- Cook the pasta in plenty of salted water, leaving two tablespoons aside to add to the sauce.
- Drain the pasta and pour it into the pan together with the anchovy pesto, add the two tablespoons of the cooking water and the egg yolks; let the egg harden together with all the ingredients over high heat for just a few seconds.
- Our Mediterranean pasta is ready!
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