Pasta with walnut and rocket pesto and vino cotto (pasta con pesto alle noci e rucola e vincotto)
"As you drive north along the Adriatic coast, rows of grapevines become part of the scenery from the northern reaches of Puglia, through Molise, Abruzzo and into Le Marche. At the time of grape harvesting, in late summer and early autumn, vincotto (also known as 'sapa' is made by reducing filtered grape juice (grape 'must') over many hours into a thick, sweet syrup." - Paola Bacchia
Recipe note: The sauce should have an even balance of sweetness and nuttiness, with a hint of acid. Make sure you add plenty of parmesan to balance the sweetness of the vino cotto.
This is an edited extract from Adriatico by Paola Bacchia, published by Smith Street Books, AUD$55.00, available now.
Ingredients (7)
- 400g spaghetti or linguine
- 1 cup (100g) walnuts
- 2 cups (50g) rocket, plus extra, to serve
- 1 small garlic clove, crushed
- 90ml extra virgin olive oil, plus extra, to drizzle (optional)
- 1 tbs vino cotto (see note)
- 1/2 cup (40g) grated parmesan, plus extra, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Bring a saucepan of salted water to the boil and cook pasta until al dente, following packet instructions. Drain, reserving a little pasta water in a cup and reserving the pan.
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2.Meanwhile, finely grind the walnuts in a mini food processor. Add the remaining ingredients and 2 tbs water and pulse until combined, adding a splash more water if the consistency is too thick. Taste and season as needed with salt flakes.
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3.Return pasta to the pan it was cooked in, along with a splash of the reserved pasta water and the pesto. Stir briefly over medium heat until the pasta is well coated and the sauce is warmed through.
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4.Divide the pasta among warmed bowls or plates and finish with a generous handful of extra parmesan, a few extra rocket leaves and a drizzle more olive oil, if you like.
Recipe Notes
Look for vino cotto in Italian delis and check the label for vinegar, which should be avoided.
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