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Mandilli di Seta Pesto Pasta

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Mandilli di Seta is a “Silk Handkerchief” pasta, made with large thin sheets of pasta and a creamy basil pesto.  The trick is to use the thinnest, freshest pasta sheets possible, which are usually lasagna sheets.  If you can make them yourself, even better!

INGREDIENTS

  • 4 cups fresh basil leaves – no stems
  • 3/4 pine nuts or cashews
  • 3/4 cup extra virgin olive oil
  • 1 clove garlic
  • 1 pinch kosher salt
  • 1/2 cup freshly grated Pecorino Romano cheese
  • 1 cup freshly grated Parmigiano Regiano Cheese
  • 1 lb fresh lasagna sheets – look for the thinnest ones possible

INSTRUCTIONS

  1. To make the Creamy Basil Pesto
    • Place basil in cold water and set aside to soak briefly, at least 5 minutes
    • Combine nuts, oil, garlic and salt in a blender (Vitamix is best for this) and process until mixture is very smooth and creamy
    • Drain soaked basil, shake off water but don’t pat dry (you want some of that water)
    • Tear and place in blender and process until just evenly combined and mixture is light green, about 5 pulses
    • Add cheeses and just pulse until well combined
      • If mixture is too thick, add a few spoonfuls of cold water and pulse again
    • Taste and adjust salt
  2. To make the Mandilli di Seta
    • One by one add the pasta squares to the boiling water and cook until just al dente
    • Place 1 cup of the pesto in a large frying pan (do not place it on any heat – or place on very low heat – you don’t want the pesto to cook or break).
    • When the pasta squares are cooked remove them from the water using a perforated spoon then gently add them to the sauce
      • it’s okay if the pasta sheets have water on them — it’ll help make the sauce coast the pasta well
    • Stir gently to coat – each sheet should be coated in the sauce and there should be enough sauce in the pan to just coat the bottom
    • Ensure you unfold the pasta sheets so every size gets an even coating
    • If the mixture is dry, add a few spoonfuls of the reserved pasta cooking water – it should be thin enough to coat, but not runny
  3.  Once the pasta is ready, top with additional cheese and serve immediately.

NOTES

  • The pasta tends to soak up the liquid from the basil pesto, so add enough splashes of water until it’s the desired consistency

George Christidis