SHELLS - RICOTTA ZAFFRON SAUCE, PINE NUT AND SAUSAGE

4oz. Yukon potato 1/2 Inch Dice (Blanched)

6oz. Green Beans 1-Inch cut (Blanched)

 

320 grammi di pasta formato conchiglie
100 grammi di panna
130 grammi di ricotta
70 grammi di emmental grattugiato
50 grammi di pecorino grattugiato
40 grammi di pinoli
1 bustina di zafferano

3fl.oz. EVOO

Salt and black pepper to taste.

CRUSH ALL INGREDIENTS EXCEPT EVOO AND CHEESE WITH MORTAR AND A PESTLE (BLENDER IS OK TO BE USED, ADD ONE OR TWO ICE CUBES TO KEEP TEMPERATURE LOW).

ONCE YOU HAVE A SMOOTH BLEND, START ADDING EVOO "A FILO", LIKE A STEADY STREAM, AT LAST, ADD PECORINO CHEESE, SALT & PEPPER.

LET IT REST IN THE FRIDGE FOR AN HOUR BEFORE USING IT.

THIS PESTO GOES VERY WELL ON BRUSCHETTAS, AS SPREAD OR SIMPLY TO MARINATE ROASTED POTATO, GIVE IT A TRY!

DICE POTATOES TO 1/2 INCH CUBE AND BOIL FOR 3 MINUTES. ICE BATH IT

CUT GREEN BEANS 1-INCH LONG, BOIL FOR 20 SECONDS, ICE BATH IT. THEN DRIZZLE WITH EVOO, AND SEASON TO TASTE.

BOIL 3qt. OF WATER WITH 1OZ SEA SALT

LET FUSILLI SWIM FOR 12 MINUTES, DRAIN PASTA SAVING SOME OF THE COOKING WATER AND POUR INTO A BOWL WITH YOUR FRESHLY MADE PESTO, ADD DICE POTATOES AND GREEN BEANS, SPRINKLE SOME PECORINO CHEESE.

MIX WELL, GARNISH & SERVE!