Spaghetti Alla Chitarra "Al Cubo"
By: sunflowers8
Published: Tuesday, May 3, 2011 - 7:37am

Ingredients




2 What is necessary for people (and half)
250 grams spaghetti alla chitarra Fini
220 grams cherry tomatoes Mutti
75 grams of diced ham Beretta
a handful of fresh basil leaves
a few leaves of fresh mint
1 tablespoon of almond Noberasco
1/2 a clove of garlic
grated pecorino
extra virgin olive oil Le Conserve della Nonna

Preparation

1 Wash and dry the basil leaves and mint and put them in a blender, add the almonds and garlic and blend with a couple of tablespoons of oil (I used the Swizzz Cut to dry herbs is to chop it all). 2 Transfer the pesto made ​​in a bowl and add the grated pecorino combining still some olive oil if necessary. 3 In a pan, I used Ballarini Greenline, cook the ham until it is crispy and set aside. 4 Do scald the datterini in another pan just long enough to be able to remove the peel and add to the pesto before. 5 Cook for 4 minutes in boiling salted water and drain the spaghetti al dente, toss with the sauce and cubes of crispy prosciutto and serve.

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