Story
This week, we are delighted to partner with Pasta Grannies by Vicky Bennison, best-selling author & amica of Pasta Evangelists. Pasta Grannies is an incredible project that sees Vicky travel the lengths of il bel paese in search of the secrets of Italy's best home cooks. This week, we've collected recipes from four real nonne (grandmothers) across Italy and, for one week only, made them available for you to enjoy at home. Welcome to their kitchens. Buon appetito.
Excerpt by Vicky Bennison, from her Pasta Grannies book:
"Basil pesto or pesto alla Genovese is the world’s second-most popular pasta condimento, or dressing. Pesto has now come to mean any herb-and-nut combination you can think of pairing. Rosetta and her friends add an un-classic fresh cheese called prescinsêua to their pesto. This has a tangy, yoghurt-like flavour with a consistency similar to ricotta. Of course, they like the taste, but it’s also a way of making expensive ingredients go further. Because of this, I have called Rosetta’s recipe a basil sauce rather than a strict pesto, as it is creamier than usual. Pesto alla Genovese is usually served with trofie pasta, and it is only fairly recently that manufacturers found a way to extrude this shape through their bronze dies. Prior to this, the local pasta business in the little town of Sori commissioned ladies in the area to make it, and Rosetta is one of them. After she married, she wanted to earn some money while bringing up her children, and so learnt how to make it. She says it took several days of practice to get the twirl tight and the pasta all the same size; now it’s second nature and her skills are such that she appears on Italian TV and YouTube (Pasta Grannies, thank goodness)."
Ingredients
Allergens in Bold and Underlined:
|
Item |
Weight* |
Ingredients |
|
Trofie Pasta |
165g |
Durum Wheat Flour, Water |
|
Basil Sauce |
70g |
Basil, Parmesan Cheese (Milk, Salt, Rennet), Prescinsêua Cheese (Milk), Extra Virgin Olive Oil, Pine Kernels, Garlic, Salt |
|
Parmigiano Reggiano |
8g |
Milk, Salt, Rennet |
*Go Grande portions are 30% larger
Recipe Card
Please find the recipe card for this dish here
Nutrition
|
Nutrition (Dish) |
Per 100g |
|
Energy |
1179kJ |
|
Calories |
283kCal |
|
Fat |
10.9g |
|
Of which saturates |
2.6g |
|
Carbohydrates |
35.3g |
|
Of which sugars |
0.9g |
|
Protein |
10.3g |
|
Salt |
0.5g |