Pasta with red pesto and crab
Pasta, pesto, perfect 🇮🇹🦀
Ingredients
For the red pesto
- g Sun-dried tomatoes
- tbsp Pine nuts (toasted)
- Garlic (roasted)
- g Parmesan
- g Olive oil (a good one)
For the pasta and crab
- g Crab
- g Flour (tipo 00)
- g Flour (semolina)
- Free-range eggs
- g Ricotta
- Salt, to taste
Instructions
It's absolutely fine to buy dried pasta in whatever shape you like — or maybe you have leftover potato and can make gnocchi? That's up to you, but if you want to make cavatelli by hand, here's the recipe.
Pasta
Stir all the ingredients together and knead to a firm dough. Leave the dough to rest in cling film or a zip-lock bag in the fridge for 2 hours before using it.
Roll the dough out flat to about 1.5cm thick. Then cut it into 1.5cm strips and roll them in a little durum or semolina flour.
Cut the strips into 1cm nubs. Place the nubs one at a time on a gnocchi board and press the dough around your thumb or the back of a spoon.
You can shape them in countless ways: with a fork, a gnocchi board or a cavatelli crank. What they all have in common is that they're generally cooked al dente in salted water, for about 4 minutes.
Red pesto
Put all the ingredients in a blender (you can use a stick blender too — put everything in a bowl for that).
Blitz to a smooth, even paste. If it's too firm, add more oil. Season to taste with salt.
Spoon the red pesto over the pasta and add the crab. Garnish with pine nuts, parmesan and a glug of olive oil.
Enjoy!
For the red pesto
For the pasta and crab
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