Per preparare la polvere di mandorle:
Frullare tutti gli ingredienti elencati in ricetta molto finemente con un mixer. La polvere di mandorle così ottenuta si conserva in frigorifero chiusa in un barattolo di vetro per almeno 1 mese e può essere usata in alternativa al formaggio grattugiato.
Per preparare i cannellini:
Riunire i fagioli in una bacinella capiente, aggiungere almeno in doppio di acqua fredda e lasciare riposare in frigorifero per una notte cambiando l’acqua un paio di volte.
Scolare i fagioli, trasferirli in una pentola con l’alloro, lo spicchio di aglio, qualche bacca di ginepro e coprire il tutto con abbondante acqua fredda. Accendere il fuoco e, da quando prende bollore, cuocere per 45/60 minuti.
Trascorso il tempo, scolare i fagioli, eliminare tutti gli odori e tenere da parte.
Per preparare i piselli:
Sbollentare i piselli in acqua calda salata per 5 minuti, quindi scolarli e raffreddarli in acqua e ghiaccio.
In una padella antiaderente scaldare un goccio di olio extravergine di oliva con il cipollotto finemente tritato, aggiungere un poco di brodo vegetale e lasciare stufare dolcemente per qualche minuto, quindi unire i piselli, e lasciare cuocere il tutto per qualche minuto ancora.
Per preparare il pesto di cannellini:
In una padella antiaderente ben calda, tostare i pinoli a fuoco medio per 3-4 minuti, fino a doratura.
Riunirli in un mixer con il basilico, il prezzemolo, qualche goccia di succo di limone, il sale, l’olio extravergine e frullare fino a ottenere un composto grossolano.
A questo punto, aggiungere i cannellini, frullare nuovamente il tutto fino a ottenere un composto liscio e cremoso. Cuocere la pasta in abbondante acqua salata, quindi scolarla e aggiungerla alla padella con i piselli, unire il pesto e mantecare il tutto per qualche istante a fuoco dolce, aggiungendo, se necessario, un poco di acqua di cottura della pasta.
Servire la pasta con una manciata di polvere di mandorle, come fosse formaggio grattugiato, un filo di olio extravergine a crudo e una macinata di pepe.
Pasta al pesto di cannellini
RSI Food 02.05.2019, 16:05
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