FRIJE

Instructions

• 1.   Preparation Steps (very detailed)
  1️⃣ 💧🔥 Cook the pasta
  Bring a large pot of water to a boil. Lightly salt.
  Add 200 g of pasta and cook for 10–12 minutes (or according to the package instructions) until al dente.
  2️⃣ 🌰 Toast the pine nuts
  While the pasta is cooking, dry roast 25 g of pine nuts in a small pan for 2–3 minutes over medium heat, stirring.
  ✅ They should be golden, not brown.
  3️⃣ 🧀 Prepare the parmesan
  Grate 30 g of parmesan and shave 10 g into curls (using a peeler or knife).
  4️⃣ 🍝🥄 Reserve the cooking water
  Before draining, reserve 80 ml of cooking water (it will help bind the sauce). Drain the pasta.
  5️⃣ 🌿 Coat with pesto
  Return the pasta to the pot (low heat).
  Add 80 g of pesto + 1 tablespoon of olive oil. Mix.
  6️⃣ 💧✨ Create a well-coated sauce
  Gradually add the cooking water (until creamy texture).
  ✅ The pesto becomes shinier and adheres better to the pasta.
  7️⃣ 🧀 Add the grated parmesan
  Incorporate the 30 g of grated parmesan, mix for 20 seconds (turn off heat if it thickens too much).
  8️⃣ 🍽️ Plate and finish
  Serve in plates, add the pine nuts, parmesan curls, and basil leaves. Lightly pepper.

Notes & Suggestions

• Tip to simplify the recipe
  ✨ Use store-bought pesto and fresh pasta: ready in 8 minutes.
  Ingredient swap
  🔁 Pine nuts → replace with walnuts or sliced almonds (same quantity).
  Cooking tip
  🔥 Never heat the pesto too much: keep the heat very low (or off) to prevent it from turning dark and losing its flavor.

Nutritional information *

Reference

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