HOME AL PESTO PASTA WITH GREEN OCTOBRIS

Get the most flavor of your pasta with the Green Organic Premium OCTOBRIS Extra Virgin Olive Oil from the Muntanya Family. Enjoy and benefit from the nutritional properties of this unique olive oil.

Ingredients for 2/3 diners:

FOR THE PASTA

• 500 gr of potatoes of equal size
• 250 gr of flour
• 1 egg yolk
• 1/2 tablespoon of salt
• Ground nutmeg to taste
• 2 tablespoons of Green Organic Premium OCTOBRIS Extra Virgin Olive Oil

FOR THE PESTO

• 25 gr of small basil leaves
• 1 clove of garlic
• 50 gr of grated Parmesan cheese
• 5 gr of pine nuts
• Salt and Green Organic Premium OCTOBRIS Extra Virgin Olive Oil

Cooking

Clean the potatoes and cook them in a pot with water and a tablespoon of salt until soft. Take them out to let them temper in order to peel them and make a puree by crushing them with a fork. Make a hole in the center of the puree and add the egg yolk with nutmeg, a tablespoon of salt, the flour and the two tablespoons of Green Organic Premium OCTOBRIS Extra Virgin Olive Oil. Knead it until it is not sticky and we can make a ball that we will let rest for a few minutes before cutting it into the pieces of the chosen pasta (spaghetti, gnocchi, etc …).

Once we have the pasta, let it rest while we make the pesto sauce with the peeled garlic and minced in a mortar with salt, pine nuts, basil leaves and grated Parmesan cheese, mixing everything with Green Organic Premium OCTOBRIS Extra Virgin Olive Oil.

Cook the pasta in a pot with boiling water and remove it when it is al dente. Pour the pasta into a container where we can mix it with the pesto sauce and a last addition of Green Organic Premium OCTOBRIS Extra Virgin Olive Oil.