Busiate with Almond and Basil Pesto

Description:
A first course that celebrates the authentic flavors of Sicily and the Mediterranean. The delicacy of almonds blends with the freshness of basil, giving life to a creamy and aromatic pesto. The busiate, with their characteristic braided shape, retain every drop of seasoning, offering a unique taste experience, enriched by the Olio Lucia N.15 DOP Monte Etna.

Details:

• Serves: 4 people
• Difficulty: Easy
• Total time: 20 minutes
• Allergens: Gluten (busiate), Milk (stracciatella), Nuts (almonds)

Ingredients:

• 320 g of busiate
• Almond and Basil Pesto to taste
• 2 cloves of garlic
• Lucia oil n°15 DOP Monte Etna to taste
• Mozzarella stracciatella to taste
• Salt and pepper to taste

Procedure:

1. Cooking the pasta:

   • In a large pot, bring plenty of salted water to the boil.
   • Cook the busiate following the instructions on the package, until al dente.

2. Preparation of the pesto:

   • In a pan, heat a drizzle of Lucia N.15 DOP Monte Etna oil.
   • Fry the garlic cloves until lightly golden, then remove them.
   • Add the Almond and Basil Pesto and adjust the consistency with a ladle of pasta cooking water.
   • Season with salt and pepper.

3. Pasta seasoning:

   • Drain the busiate and transfer them to the pan with the pesto.
   • Stir gently to combine the sauce with the pasta.

4. Plating:

   • Arrange the busiate on serving plates.
   • Complete with a generous helping of stracciatella and a drizzle of Olio Lucia N.15 DOP Monte Etna.
   • Alternatively, if you don't have stracciatella, you can blend mozzarella to obtain a similar cream.

5. Serve:

   • Serve immediately to best appreciate the fresh, intense flavors of this recipe.

Alternative Suggestion:
For a touch of crunch, add a sprinkling of toasted almond flakes on top of each plate.