Pasta with anchovy pesto
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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