Trofie, pesto with Betel
Ingredients
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Trofie
160g
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Betel Leaves
2 tbsp
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Pinenuts
50g
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Parmesan
30g
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Garlic
1
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Black Kampot Pepper
-
Kampot Salt
In a small bowl, rehydrate the Betel Leaves by adding a little olive oil. Leave to stand for 10 minutes. In the bowl of a food processor, add the Betel Leaves, pine nuts and garlic clove. Blend until smooth, adding olive oil as you go. Season with Salt and Black Kampot Pepper.
In a saucepan, cook the Trofie according to the time indicated on the packet. Once cooked, drain, reserving some of the pasta water.
Pour the Trofie into the pan, add the Betel pesto and a little of the pasta water. Mix well and serve with parmesan cheese.
