Špageti s pestom od rikule, kozjeg sira i pinjola/Rucola, Goat cheese & Pine nut Spaghetti

Please, scroll down for recipe in English

 

Recept je od Ane Ugarković, malo sam ga omjerom sastojaka prilagodila nama. Uvijek ga radim na početku proljeća, kada imam svježe rikule. Lagan, jednostavan i odličan!

Špageti s pestom od rikule, kozjeg sira i pinjola

(za 2 osobe)

      Potrebni sastojci:

·         300 g špageta

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·         150 g rikule

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·         120 ml maslinovog ulja

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·         5 režnjeva češnjaka, oguljenih

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·         60 g mladog kozjeg sira

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·         40 g pinjola

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·         sol, papar

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      Priprema:

·         Pinjole tostirajte na tavi bez dodatka masnoće. Ostavite sa strane.

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·         Rikulu očistite od peteljki i operite pod malzom hladne vode. Ostavite sa strane.

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·         U manjem loncu zavrijte vodu s očišćenim režnjevima češnjaka, dodajte rikulu pa kuhajte 2-3 minute.

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·         Rikulu ocijedite od vode u kojoj se kuhala pa ju zajedno s režnjevima češnjaka, pinjolima, kozjim sirom te polovicom maslinovog ulja izmiksajte u blenderu.

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·         Rikulu izvadite iz blendera, začinite s soli i paprom te umiješajte ostatak maslinovog ulja.

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·         Špagete skuhajte u kipućoj posoljenoj vodi al-dente. Ocijedite.

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·         Kuhane špagete pomiješajte s pripremljenim pestom.

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·         Po želji poslužite s parmezanom.

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English version

Recipe is adapted from Ana Ugarkovic Cookbook (Ana Ugarkovic is a famous Croatian chef, the most famous in Croatia and in Japan).

Rucola, Goat cheese & Pine nut Spaghetti

(serves 2)

      You need:

·         300 g spaghetti

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·         150 g fresh rucola (aragula)

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·         120 ml olive oil

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·         5 cloves garlic

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·         60 g fresh goat cheese

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·         40 g pine nuts

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·         salt, pepper

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      Steps:

·         Place pine nuts in a frying pan (without oil) and fry until they get brown-yellow color. Set aside.

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·         Wash and clean rucola from stemes. Set aside.

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·         In a small pot, bring to boil small amount of water with garlic and rucola. Cook for 2 mins.

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·         Drain rucola from water and put it into elektric blender with pine nuts, garlic, goat cheese and half amount of olive oil. Mix until combine.

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·         Add some salt and pepper. Toss the remain amount of olive oil. Set aside.

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·         Cook the spaghetti al dente in a large volume of salted water. Drain and transfer to a large bowl.

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·         Toss in the prepared rucola, pine nuts, goat cheese and olive oil pesto.

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·         Serve with fresh Parmigiano cheese, optional.

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P.S. For the measurements check out the kitchen chart!

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