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Pasta con Pesto d’oro e pomodoro

Pasta with Golden pesto and tomato


INGREDIENTS - Makes 4 servings
For the Pesto:
1 cup fresh basil leaves, firmly packed
2 garlic cloves, peeled
½ cup extra-virgin olive oil
¼ cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
2 tablespoons pine nuts
For the Pasta:
Edible Gold Flake or Dust
1 lb. linguini or spaghetti
2 Roma tomatoes, diced into small squares for garnish. Remove seeds.
To make the Pesto:
Place the basil and garlic in a food processor or blender. Process until the basil is minced very fine. With the food processor or blender running, slowly add the olive oil. Stop the machine when all the oil is absorbed. Add the Parmesan cheese and salt and pepper to taste. Process just until the cheese is absorbed. Add the pine nuts and process so that they are coarsely chopped. Using a rubber spatula, remove the pesto from the processor or blender and place in a bowl. Pour a thin layer of oil over the top to prevent the pesto from darkening. When the pesto is made in advance, place in a tightly sealed container in the refrigerator. Bring to room temperature before using.
To make the Pasta:
In a large pot bring water to a boil. Add the pasta and cook in rapidly boiling lightly salted water until al dente, or slightly firm. Drain pasta well in a colander. Pour a small amount of olive oil over the pasta while loosely tossing to gently coat.
Decorating the plate:
Place a portion of the linguini onto the center of a plate and carefully place the diced tomato in even spacing around the plate rim. Using an extra tomato piece, tap the tomato in the center of each tomato square, leaving a small amount of moisture remaining. With a sharp knife, dab Edible Gold Flake or Dust onto the moist areas, leaving a small amount between each piece of tomato. Place a generous portion of pesto on the linguini and shake additional Edible Gold Flake or Dust over the pesto. Place a fresh basil sprig and add freshly grated parmesan cheese if desired. Serve hot.