Mandilli de Saea Pesto Pasta
Mandilli de Saea is a traditional Ligurian pasta recipe from Genoa featuring thin square pasta sheets tossed in basil pine nut pesto sauce.
Servings: 4
Calories: 527kcal
Equipment
- measuring cups
- measuring spoons
- Large pot
- Slotted spoon
- Colander
- Food processor
Ingredients
- 4 cups Fresh Basil (4 oz)
- 3/4 cup Pine Nuts
- 3/4 cup Extra Virgin Olive Oil
- 1 Garlic Clove
- 1 pinch Kosher Salt
- 1 cup Parmigiano Reggiano grated
- 1/2 cup Pecorino Romano grated
- 1 lb Fresh Lasagna Sheets cut int 5 inch squares
Instructions
- Bring a large pot of salted water to a boil.
- Combine pine nuts, olive oil, garlic and salt in food processor and process until mixture is very smooth and creamy.
- Tear and place basil in food processor and process until just evenly combined and mixture is light green, about 5 pulses. Add cheese and pulse until just combined, about 5 pulses more.
- One by one, add the pasta squares to the boiling water and cook until just al dente, about 3 minutes.
- Meanwhile reserve about 1 cup of the pasta cooking water.
- Place 1 cup of the pesto in a large nonstick skillet. When the pasta squares are cooked remove them from the water using a slotted spoon then gently add them to the sauce.
- Stir gently to coat. Each sheet should be coated in the pesto and there should be enough sauce in the pan to just coat the bottom. If the mixture is dry, add a few spoonfuls of the reserved pasta cooking water.
- Top with additional cheese and serve immediately.
- NOTE: Makes 2 cups pesto enough for 2 to 3 pounds of pasta.
Nutrition
Calories: 527kcal | Carbohydrates: 65.7g | Protein: 21.3g | Fat: 21.2g | Saturated Fat: 4.6g | Cholesterol: 15mg | Sodium: 297mg | Potassium: 297mg | Fiber: 2.7g | Sugar: 0.7g | Calcium: 297mg | Iron: 2mg
