Serves 1
Directions
- 1Clean the squids and cut them into thin rings.
- 2Sauté the garlic in a little oil with a sprig of basil.
- 3Sauté the squids over high heat until tender.
- 4Deglaze with a splash of wine.
- 5If necessary, add a little cooking water so that it does not dry.
- 6Remove the rejos.
- 7Crush the basil, pine nuts, cheese, garlic and oil until you get a creamy pesto.
- 8Cook the pasta and add it to the pan with the squid, adding a little cooking water to bind the sauce well.
- 9Incorporate the pesto and mix everything gently.
- 10Serve with pistachio powder and lemon zest to give it the final touch.
Ingredients
- 320 g pasta
- 200 g fresh squid
- 50 g fresh basil
- 80 g cheese
- 30 g pine nuts
- 1 garlic clove
- 100 ml extra virgin olive oil
- salt
- white wine
- pistachio
- lemon zest
Tips
- Don't take more than 2 minutes to crush the pesto ingredients if you don't use a mortar, so you can keep its color and freshness.
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