Farfalle with pistachio and extra-virgin olive oil sauce
* 200 g pistachios
* 300 g Borges farfalle
* 60 g grated Parmesan cheese
* 1 clove of garlic
* ½ lemon
* Fresh basil leaves
* 130 ml Borges extra-virgin olive oil
* Salt to taste
* Black pepper to taste
Step by StepHeat some water in a pan and, when it comes to the boil, add the pistachios. Cook for five minutes, strain (save 70 ml of the water for later) and leave to cool. Peel while still warm (the skin should come off easily).
In a blender, add the pistachios, Parmesan cheese, garlic, grated zest of half a lemon and the basil. Finally, add the 70 ml of water put by earlier. Slowly blend and gradually add the extra-virgin olive oil. When you obtain a smooth mixture, add salt and pepper and blend a little more.
This tasty sauce will keep in the fridge for about three days; you can also freeze it. It works wonders with farfalle, which have the perfect shape!
Vegan baking is now all the rage! Delicious, healthy cakes without lots of saturated fats or packed …
We all know how hard to is to make chicken and rice soup as delicious as Grandma’s. Everything has…
There’s nothing like seasonal vegetables for making tasty, healthy food. And now that spring is he…
Kids in the kitchen? Of course! Here’s a simple recipe you can make with your little terrors. So, …
You’ve probably tried dozens of pesto sauces, but how about walnut pesto? We’d like to share a f…
Place the humus in a shallow dish and garnish it with some sweet paprika and Borges Character Olive …
Place the kebab, pepper salad and vinaigrette on a corn tortilla and wrap it with care.
This purée may be served cold or hot, as a snack with on bread or as dip.
Place mixed ingredients on a dish and sprinkle with grated cheese and finely chopped parsley.
Place the fish fillet and chips on the dish and garnish with a lettuce and cherry tomato salad.