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A plate of bears garlic – linguine is considered to be an invitation to spring. The bears garlic pesto alone will taste wonderfully on a freshly toasted piece of bread or on a tomato-mozarella salad.
Serves 4
| Bears garlic pesto : 1 bouquet fresh bears garlic |
Thouroughly wash leafs of bears garlic, dry with cloth and remove stems. | |
| 125ml olive oil | Using a hand blender coarsely grind leaves together with oil. | |
| salt ground mix of peppers 3 tsp pimento (Piment d’Espelette) |
Mix with salt, ground peppers and pimento to your taste. Set aside. | |
| Time to prepare /10 min | ||
| Shavings of parmesan: 150gr of hard Parmesan |
Using a kitchen knife cut parmesan shavings. | |
| Linguine: 400 gr Linguine N°1 water 1 tbs salt |
Using a big pot bring water with salt to a boil. | |
| Medium heat / time to cook / 5-7min | Add linguine to boiling water and cook till “al dente”. | |
| 1 splashe of olive oil | Strain and mix with 1 splashe of olive oil. | |
| Mix linguine and bears garlic pesto. | ||
| salt pepper mix (ground) |
Taste again and add salt or pepper to your taste. | |
| Arrange bears garlic pesto – linguine on plates, add parmesan shavings and serve promptly. |
